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Jamaican Turkey BBQ Sandwich with Island Slaw

TENDERREADY® Turkey Tenderloin medallions glazed with rum barbecue sauce, and topped with an island slaw on a corn-dusted Kaiser roll.


  • 1 TenderReady® Turkey Tenderloin — sliced 1/2 in. thick
  • 1 Corn-dusted Kaiser roll
  • 3 tbsp. Appleton's Dark Jamaican Rum
  • 1/2 c. Major Grey Mango Chutney
  • 1/2 c. Sweet honey barbecue sauce
  • 1/2 head Cabbage — thinly sliced
  • 1 Mango — diced
  • 2 Scallions — sliced
  • 1/4 c. Fresh cilantro — chopped
  • 1 Jalapeno pepper — deseeded and chopped
  • 1/4 c. Italian vinaigrette dressing
  • 1 Lime juice


  1. To make glaze, mix rum, chutney, and barbecue sauce together in bowl and set aside.
  2. To make Island Slaw, combine all remaining ingredients (except turkey and Kaiser roll) and let marinade for at least 1 hour.
  3. Glaze slices of Turkey Tenderloin and place in a 350┬║F oven for 15 minutes, until bubbly and starting to brown.
  4. Place island slaw on top of corn-dusted Kaiser, followed by turkey and the top.

More Super Sandwich Suggestions Tuscan Turkey Panini: Turkey Tenderloins, roasted yellow peppers, sun dried tomatoes, Mozzarella and pesto, all on a grilled Ciabatta roll.

Fajita Wrap: Shredded Turkey Tenderloin tossed with sauteed onions, peppers, and spices, wrapped ina a tortilla with lettuce, tomatoes, cheddar cheese, guacamole and sour cream.