Grilled Turkey Po' Boy

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1 whole wheat French baguette, split lengthwise and cut into 3 to 4 equal pieces

3 tablespoons butter, softened

Miss Dixie's Remoulade, recipe follows

3/4 pound Buttermilk-Brined Turkey Breast, recipe follows

4 to 5 heirloom tomatoes, sliced 1/4-inch thick

1/4 cup pepperoncini slices, drained

1 1/2 cups shredded romaine lettuce, loosely packed, dark green ends discarded

2/3 cup mayonnaise

1/3 cup loosely packed Italian flat-leaf parsley

2 tablespoons Memphis-style BBQ sauce

2 tablespoons Creole-style mustard

1 teaspoon Sriracha sauce

1/2 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper

2 green onions, ends trimmed, roughly chopped

1 lemon, juiced

1 medium Anaheim pepper, roughly chopped

1/3 large red bell pepper, seeds removed

1/2 stalk celery

1 (2 1/2 to 3-pound) turkey breast, bone-in

3 cups buttermilk

1/2 cup hot sauce (recommended: Crystal)

2 tablespoons kosher salt

1 tablespoon dried basil

1 tablespoon granulated garlic

1 tablespoon fresh cracked black pepper

1 teaspoon cayenne pepper

1 teaspoon ground white pepper

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