This recipe is brought to you by Dr. BBQ aka Ray Lampe.
1 pound turkey breast slices
¼ cup Hoisin sauce
2 tablespoons peanut oil
2 tablespoons Maggi seasoning
1 tablespoon Rice Vinegar
1 teaspoon sesame oil
1 teaspoon sriracha
¼ teaspoon black pepper
3 cloves garlic, crushed
1 cup julienned carrots, cut thin with a mandolin if possible
1 cup julienned daikon, cut thin with a mandolin if possible
½ jalapeno, thinly sliced, cut thin with a mandolin if possible
2 tablespoons sugar
2 teaspoons kosher salt
1/3 cup rice wine vinegar
1/3 cup water
6 small hoagie rolls
2 cups loosely packed Cilantro leaves
2 thinly sliced jalapeno
Sriracha if desired
1. At least a couple hours and up to a day before you plan to eat, prepare the pickled vegetables by placing the carrots, daikon and jalapeno in a glass bowl. Sprinkle the sugar and salt over the top. Toss to coat evenly. Add the water and vinegar and mix well. Let rest for up to 3 hours at room temp, then refrigerate.
About an hour before cooking prepare the marinade by adding all of the ingredients to a glass bowl. Mix well. Add the turkey slices and toss to coat.
Prepare the grill to cook direct over medium high heat. Remove the turkey slices from the bowl and lay them flat on the cooking grid. Cook for about 2 to 3 minutes a side until browned and cooked to an internal temperature of 165. Remove to a plate.
2. Spread a thin layer of mayonnaise on the inside of all the rolls. Divide the cilantro evenly among the rolls pushing it into the bottom. Top with the meat evenly divided among the rolls, then top each with a healthy portion of the pickled vegetables leaving most of the liquid behind. Finally, top the sandwiches with a few slices of jalapeno and an extra squirt of sriracha if desired.