The Perfect Classic Turkey Club Sandwich

By Brian Lagerstrom · 240 min

Ingredients

Instructions

1. Combine 4000 g water, 400 g kosher salt and 40 g sugar in a large container and whisk until the salt and sugar dissolve.
2. Submerge the turkey breast in the brine and refrigerate for 12 to 48 hours.
3. Preheat the oven to 275°F (135°C).
4. Set the turkey breast on a wire rack over a half sheet tray and roast for about 2 hours, until an instant-read thermometer shows 147-150°F (64-66°C) in the centre.
5. Rest the turkey, then remove the skin and slice very thinly with a slicer knife.
6. Boil 12 eggs in gently boiling water for 12 minutes, drain, then cool them in plenty of ice for about 5 minutes.
7. Peel the eggs and separate the yolks.
8. In a tall container, combine the cooked yolks, 40 g white distilled vinegar, 40 g sugar, 5 g kosher salt, 10 g mustard powder, 2 g sweet paprika and 150 g mayonnaise.
9. Blend with an immersion blender (or a regular blender) until smooth and well combined.
10. Lay the bacon (500 g) on a wire rack over a half sheet tray and bake at 375°F (190°C) for 25-30 minutes, until crispy and fully rendered. Set aside.
11. Lightly toast the bread in a toaster for 45 to 60 seconds.
12. Spread a tablespoon of the sauce on the bottom slice. Add lettuce, a thin tomato slice seasoned with salt and pepper, shingled bacon and about 3 ounces of sliced turkey.
13. Spread plain mayonnaise on the middle slice, place it on top, then repeat the sauce, lettuce, tomato, bacon and turkey layers.
14. Spread plenty of plain mayonnaise on the top slice, press the sandwich firmly together, secure with picks and cut diagonally.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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