Turkey Club Sandwich

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:

If you are unfamiliar with bread making, I highly recommend you watch the YouTube video linked above to familiarize yourself before starting.
• Combine ingredients in the bowl of a stand mixer using the dough hook attachment, mix on medium for 4 minutes. Increase speed to high and mix for an additional 7-8 minutes. Dough should be clearing the bowl and pass the tug test when done.
• Round dough into a taught ball and place in a bowl. Cover bowl and ferment at room temp for 2 hours.
• Prepare a 1 ½ lb loaf pan with oil or pan spray.
• Flip dough onto lightly floured surface and press to De-gas. Fold each side into the center of the dough to create a square shape and then roll it into itself to create a tube shape and place it into pan, seam side down. Mist it with water cover with a towel. Proof at room temperature for 60-90minutes.
• Mist loaf well with water then score top with bread lame or sharp knife.
• Load into preheated 400°F/205°C oven, spritz oven well with 12-15 spritzes of water, and bake for 30 minutes.