This is more than just playing with meat. Its brains and beauty combined with a bit of whiskey fueled sass combined to deliver the best content for aspiring BBQ junkies and meat addicts across the globe. Kita Roberts is a meat maven who’s not afraid to get a little grit under her nails and get wild with food and dive deep into the relationships that get it from pasture to plate.
2 Tbsp. canola oil
2 lbs smoked turkey leftovers, picked over and chopped
1 onion, minced
1 red pepper, stemmed, seeded, and minced
1-2 C. your favorite Head Country Bar-B-Que Sauce
6 hoagie rolls
9 slices colby jack cheese
fresh arugula, for garnish
“These sandwiches are the perfect take on portable food and are a great recipe to use up leftover smoked turkey during the holidays. Whether you are setting up a weekend campsite, tailgating at your favorite asphalt jungle, or kicking it in your own backyard, these hoagie-style sandwiches are crowd-pleasing goodness every time.” —Kita Roberts, Girl Carnivore
Preheat the oven to broil. In a cast-iron skillet, heat the oil over medium-high heat. Working in batches, heat the turkey through.
Remove turkey from pan and saute the onion and pepper until softened, 5 to 7 minutes.
Add the turkey back to the pan. Toss the mixture with Head Country Bar-B-Que sauce.
Meanwhile, split and toast the rolls under the broiler.
Fill each roll evenly with the turkey mixture.
Cut the cheese into strips and cover each sandwich over the toppings, layering up as desired.
Place the sandwiches onto a baking sheet and toast once again, until the cheese is melted, 5 to 7 minutes.
Garnish with fresh arugula for serving.
To make this recipe for campfire or tailgating:
Mix the turkey with the sauteed veggies and sauce ahead of time and chill. Stuff each hoagie roll with the filling and top with cheese. Wrap in foil tightly for transport. Grill over coals, in foil, until the leftover smoked turkey sandwich is heated through and the cheese is melted. Use the foil wrapper to keep hands clean while enjoying!