Special equipment: a turkey brine injector; a smoker with hickory and cherry wood
For the turkey breast: Inject the turkey breast with a solution of chicken stock and half the Cajun rub. Place the turkey in a baking dish and let it marinate in the refrigerator for 2 hours.
Dry the turkey breast with paper towels, then liberally season the outside of turkey with the remainder of the Cajun rub. Heat a smoker with hickory and cherry wood to 275 degrees F. Place the turkey breast in the smoker skin-side up and smoke it until the internal temperature reaches 160 degree F, about 4 hours. Remove the turkey from the smoker and allow it to rest for a few hours before thinly carving.
For the pesto: Chop the garlic and almonds in blender. Add the basil and then, with the blender running, slowly add the oil until the desired consistency is achieved. Add salt and pepper to taste.
Combine the olive oil and fresh herbs in a small bowl. Take 2 slices of bread and brush 1 side of each slice with the oil and fresh herbs. Place the bread oiled-side down in a toaster oven. Top 1 slice with 6 ounces thinly carved turkey breast, 2 tablespoons pesto, 3 slices of tomato and 2 slices of mozzarella. Toast until the cheese is melted and bread is golden. Remove from the toaster, top with some arugula. Put a drizzle of pesto and some mayonnaise on the second slice of bread and make a sandwich. Repeat with the remaining ingredients. Reserve the remaining pesto for another use.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Crazy Carl's, San Antonio, Texas