Jalapeño Popper Grilled Turkey Sandwich

Directions:

1. Cut turkey into 5 - 6 oz cutlets and pound thin with a kitchen mallet between two pieces of plastic.
2. Move cutlets to a bowl and add olive oil, salt, pepper, and red pepper flakes. Let marinate for at least 30 minutes.
3. Preheat grill to medium-high heat.
4. When ready to cook, lightly oil cooking grates of grill.
5. Add jalapeño halves to the grill and the marinated turkey cutlets.
6. Grill cutlets and jalapeño for 3-4 minutes per side.
7. Turkey should register 165°F in the thickest part of the cutlets.
8. They will cook very quickly.
9. Brush buns with a little oil and grill for 30 seconds to toast them.
10. Build a sandwich:
    1. Adding some ripe avocado to the bottom bun.
    2. Top with a grilled turkey cutlet (cut in half is easiest for stacking).
    3. Top with about an ounce of cream cheese and two halves of grilled jalapeño.
    4. Finish the sandwich with a handful of crispy fried shallots.

Fried Shallots:

1. In a medium pot and on the grill's side burner, preheat oil to 350°F.
2. Dust shallots with seasoned flour and fry for 3 - 4 minutes until deep brown and crispy.
3. Remove and let drain on a few paper towels.