Turkey Club Sandwich
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INGREDIENTS
TURKEY
Turkey breast (5-6 pounds / 2.5kg )
Water (4000 grams / 4L)
Salt (400 grams / 1 ¾ c)
Sugar (40 grams / 3 ½ Tbsp)
FAMOUS SAUCE
White distilled vinegar (40 grams / 2 ¾ Tbsp)
Sugar (40 grams / 3 ½ Tbsp)
Salt (5g / 1tsp)
Mustard powder (10 grams / 1 ½ Tbsp)
Sweet paprika (2 grams / 1 tsp)
Mayo (150 grams / 2/3 cup)
Cooked egg yolks (12 large egg yolks / 150-160g)
TOPPINGS
Bacon (1 pound / 1/2 kg )
Ripe tomato (thinly sliced)
Green leaf lettuce
Bread slices (homemade or store-bought, sliced to 1/2-inch thickness)
PROCESS
Wet Brine the Turkey:
In a large container, combine 4000/4L grams of water, 400 grams of salt, and 40 grams of sugar.
Whisk until the salt and sugar are dissolved.
Submerge the turkey breast in the brine and refrigerate for 12 to 48 hours.
Roast the Turkey:
Preheat the oven to 275°F (135°C).
Remove the turkey breast from the brine and place it on a wire rack set on a half sheet tray.
Roast the turkey breast in the preheated oven for approximately 2 hours or until an instant read thermometer reads an internal temp of 147-150°F (64-66°C).
Remove from the oven and let it rest.
Remove the skin and slice as thinly as possible with a slicer knife before layering onto your sandwich
Prepare the Famous Sauce:
Boil 12 eggs in a pot of gently boiling water for 12 minutes.
Pour off hot water and add a lot of ice to cool eggs down for about 5 minutes
Peel the eggs and separate the yolks.
In a tall container, combine cooked yolks, vinegar, sugar, salt, mustard powder, paprika, and mayonnaise.
Use an immersion blender to blend the ingredients until smooth and well combined. Use a blender if you don’t have an immersion/hand blender.
Cook the Bacon:
Lay out a pound of bacon on a wire rack placed on a half sheet tray.
Bake in a 375°F (190°C) oven for 25-30 minutes or until the bacon is crispy and fully rendered.
Remove from the oven and set aside.
Build the Sandwich:
Lightly toast bread slices in a toaster for 45 to 60 seconds (homemade bread recipe below)
Spread a tablespoon of Famous Sauce on the bottom slice of bread.
Layer green leaf lettuce and a thin tomato slice on top.
Season tomato with salt and pepper.
Add shingled bacon slices and approximately 3 ounces of sliced turkey breast.
Spread plain mayonnaise on the middle slice of bread and place it on top.
Repeat the layers of Famous Sauce, lettuce, tomato, salt, pepper, bacon, and turkey on the middle slice.
Generously spread plain mayo on the top slice of bread to act as a glue and provide extra moisture.
Press the sandwich firmly together and secure it with sandwich picks.
Cut the sandwich diagonally with a sharp knife, ensuring the picks hold it together. I recommend serving with ruffles and a crunchy dill pickle on the side
SANDWICH BREAD
130g or 1/2c warm water (86F/30C)
5g or 2tsp instant yeast
1 egg
45g or 3 1/4Tbsp melted butter (not hot)
45g or 3 2/3Tbsp granulated sugar
100g (about 1/2-2/3 of 1 potato) roasted and riced russet potatoes (peel, wrap in foil and roast at 400F/205C for 1 hour)
430g or 3 1/2c AP flour
10g or 1 3/4tsp kosher salt
Add to the bowl of a stand mixer and using dough hook attachment, mix on medium for 4 mins. Increase speed to high and mix for an additional 7-8min. Dough should be clearing the bowl and pass the tug test when done.
Round dough into a taught ball (see video below @1:45) and place in a bowl. Cover bowl and ferment at room temp for 2 hours.
Prepare a 1.5lb loaf pan with oil or pan spray.
Flip dough onto lightly floured surface and press to degas. Shape as shown in video below @6:52 and place into pan, seam side down. Mist with water, cover with towel, & proof at room temp for 60-90min.
Mist loaf well with water then score top with bread lame or sharp knife.
Load into preheated 400F/205C oven, spritz oven well with 12-15 spritzes of water, & bake for 30min.
