Grilled Buttermilk Turkey Club Sandwiches

Ingredients

• 1 turkey breast, boneless/skinless
• 1 tsp buttermilk powder (or use skim milk powder), optional
• 1 tsp oregano
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ---FOR THE RANCH---
• 1 cup mayo
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp pepper, freshly cracked
• ---FOR THE SLOW ROASTED TOMATOES---
• 8 Roma tomatoes, sliced
• 3 tbsp olive oil
• 2 cloves garlic, finely minced
• 1/2 bunch thyme, picked and chopped
• Salt and pepper to taste
• ---TO ASSEMBLE---
• 4 potato buns
• 4 slices cheddar
• 8 slices bacon, cooked
• 2 cups iceberg lettuce, thinly sliced

Directions

1. Preheat your greased grill over medium high and prepare the Turkey breast. In a mixing bowl, whisk together the buttermilk powder, oregano, garlic powder, onion powder, black pepper, and olive oil. Brush all over the turkey then season with salt. When the grill is hot, add the turkey breast and sear on high for 2 minutes (or until deep grill marks are achieved), then flip - searing the other side for another few minutes. Turn off the heat on one side of the grill. Transfer the seared turkey to the side of the grill that’s been turned off, leaving the heat on one side. Close the grill and let the turkey cook for 25 minutes, or just until the internal temperature reaches 165 degrees. When done, remove and allow to rest. Carve into thin slices for the sandwiches.
2. Make the ranch by whisking together all of the ingredients. Make the slow roasted tomatoes by combining the tomato slices, oil, garlic, thyme, salt, and pepper. Transfer to a lined baking sheet and slowly roast in the oven at just 250 degrees for 1.5-2 hours (can be made the day before) or until softened and dehydrated.
3. Assemble the sandwiches at the party! Spread ranch on top and bottom of each bun. Top with lettuce, grilled turkey, slow roasted tomatoes and bacon. Enjoy!