The Ultimate Club Sandwich At Home

Homemade deli meat, homemade turkey. This is the ultimate club sandwich.

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Josh, what could possibly be the best deli sandwich? It’s called a club. The turkey club. This is an iconic sandwich. When a club gets put in front of you, you go, “Why haven’t I had this sooner? And why is it so good?” It’s a perfect sandwich with all the elements you could ever want. Both refreshing, both crunchy, salty, fatty, smoky. You feel good after you eat it. It’s relatively sort of healthy. But what would be the greatest version of it? This one. We’re making our own bread. We’re making our own deli meat. Everything. There’s a lot you can learn from this video. If you were to take anything away, it’s that you can make all these things from scratch. And they don’t even have to come together allin-one. You could just make your own deli turkey and that become a thing that you do. Now you always have deli turkey on hand that is 100 times better than anything you’re going to get at the store. So that being said, let’s make this, shall we? We’re going to start by making our own sandwich bread. Then we’ll move up to a homemade schwarma spiced deli turkey. Finally, we’ll whip up a classic mayo and assemble this perfect sandwich in all of its beauty. Before we start our bread, let’s talk about turkey. This is by far one of the hardest meats to cook perfectly. You go slightly too high, it goes dry. You go slightly too low, you got raw poultry. Frankly, the best way to get it right is to use a thermometer. That’s where today’s sponsor, Typher, comes in. Tyer Sync Gold makes it easy to monitor. It’s got six sensors for super accurate readings. And thanks to its sub1G technology and Wi-Fi, you can literally monitor your cook from anywhere in your house. Or in my case, the prep kitchen, obviously. No more babysitting the oven. It’s a massive help in getting that perfect juicy turkey every single time. You don’t want dry. Learn more and grab yours using the link in the description. Now, back to the video. You got to make your own bread. This is an easy sandwich bread that will make two loaves. And it starts with 2 cups or 480 g of lukewarm water. You’re going to whisk in 14 grams of yeast until completely dissolved. And you’re going to whisk in a third cup for 67 grams of sugar. Oh my god, so much sugar. You can leave it out if you want, but it does help mellow out the flavor of the bread. And you’d be surprised. Most storebought bread, and that’s the goal of this bread, is a little sweet. Then once that’s all dissolved, you’ll finally add 2 and 1/2 teaspoon or 12 g of salt. You can add it at this stage. It’s completely fine. All right. Now, all that’s dissolved in here nicely and pour that into the bottom of a stand mixer. And finally to your bowl, three and a half tablespoons or 47 grams of softened unsalted butter directly into that. It’ll integrate. This is why we’re using a stand mixer. Now, this is one of those recipes where yes, you can use your hands. It will be very hard to integrate the butter into the dough. I would recommend maybe slightly melting the butter at this stage and then adding your dry ingredients and mixing by hand. But even better, use vegetable oil. That’s integrable. And you’ll just mix this by hand. And then right here, I have bread flour. So, we’re start this on low speed. And then you’re going to add 5 and 3/4 of a cup or 862 gram of bread flour about a/2 cup to 3/4 of a cup at a time until all of it’s been added. Then just let that mix on medium low speed till you get a smooth and homogeneous dough about 3 to 5 minutes. After that 3 to 5 minutes, your dough should be nice and smooth and elastic. Doesn’t that look nice? It just feels good. Now you can knead it a few more times on your clean work surface. I like to do that personally just to get it a little extra worked. The spiral arm is great for mixing things like butter in and it’s decent at kneading. It’s not the best. So, give it a few more one of these. Once it’s nice and soft, it’s got some nice extensibility. See if I stretch this out. I’ve got a decent window paint on it. I’m pretty happy with that. Form your dough into a rough ball. Get yourself a nice clean bowl. And you can grease this with olive oil or a little bit of baking spray. So, dough goes in. I like to flatten it out cuz it’s going to bloom up. Then just cover that with plastic wrap or a damp towel. and let this rise for about one and a half hours or until doubled in size. You can also put this in the fridge and let it rise overnight if you want to make it the next day. You don’t want to deal with it right then, right? Here’s our finished dough. Get that gas out of there. Dude, I don’t want that. At least not right now. You’re then going to dump your dough out onto a work surface. Now, my goal here is to get this roughly into a rectangle so I can split it equally in half. Now, to each half, I want you to do your best to try to get this into a rough sort of square shape. And you’re going to roll this out into a 9 in by 6 inch rectangle. You’re just going to roll this bad boy out. If it’s sticking too much, give it a light dusting with flour. Honestly, even if you wanted to roll this out a little thinner, you totally could. Just make sure you don’t let it get any longer than about 9 in. Want to make sure that this is going to fit. Flip it over. Now, this little part here has no flour on it, which is perfect. If there is any, dust it off, and you’re going to roll this tightly all the way up to a nice taut cylinder. That’s it. This is going to be a loaf of bread. You can lightly seal the bottom if you want, okay? But it’s not absolutely necessity. Here’s our seam side, right? We have our baking pan or a bread pan rather. Give it a spray. And then seam side down. This seam side here is going to go directly down in the bottom of your pan. Make sure fits nice and beautifully snug. And soon you will have a beautiful loaf of bread. You’re going to repeat this with the other half of your dough. Each of these you will then wrap in plastic wrap and let them rise at room temperature for about 1 and a half hours or until doubled and just poking up beyond the top of your baking pan by about a/ inch. The other option is you may have lids cuz this is a Pullman loaf. You can always slide the Pullman lid on and eliminate the need for any plastic wrap whatsoever. Now, our loaves have been proofed beautifully. They’re many times their original size, but also they’re about to be super delicious. This one rose a bit better than this one. I think this is a more prime example. See how it’s like just barely like a half inch higher than the top of this bread pan. That said, a little bit of whole milk. And you’re just going to gently brush the tops of both of these. Just enough to coat. Now, you’re going to pop these into a 375° Fahrenheit oven for 25 to 30 minutes. We pulled our bread out. It’s been cooling in this pan for about 5 minutes. Once it’s done that, you then can carefully tip it on its side. You know, you may not have hands of steel like me. And pop that bad boy out there. Set on a cooling rack. Tip the other one out. Pop them up. Right. Let them cool completely. You got sandwich bread. Josh, you’re insane. I just want to go to the store and pick up bread. You can do that, too. I said this was the greatest turkey club. And the greatest turkey club starts with fresh bread. Turkey breast. The beauty of making your own is number one, you never end up with dry but number two, you can flavor it however you want. We’re making a shawarma spiced deli turkey. Where are you going to buy that? You’re not. You’re going to make it with me right here. I love you. So, first all over the skin, I want you to lightly prick with a knife. So, it’s going to be dot dot dot dot dot. Do not touch the meat. Just lightly prick the skin. What that’s going to do is going to help that fat render and base the turkey breast as it is roasting because if you want to include this skin, frankly, you need it to render out as much fat as possible. Or if you want to peel it off, at least it’ll help keep it extra moist and flavorful. So, you know, 1 and 1/2 tbsp of extra virgin olive oil. Drizzle it on the turkey breast and rub all over. Okay, I got a lot of spices for you here. You ready? One teaspoon of turmeric, two tablespoons of cumin, one and a half tablespoons of kosher salt, half a teaspoon of cayenne, half a teaspoon of dried ginger, half a teaspoon of cinnamon, one tablespoon of smoked paprika, and 1 teaspoon of ground coriander. It’s a lot of spices, I know, but I’m tired of boring turkey breast. I’m sick of it. I want something exciting. The beauty of this is you’re not even going to use all this. You’ll probably only use half of this. So, package up the other half. Use it to season some pork chops or something. I don’t know. But it smells incredible. Now, to your turkey. Going to season that generously. Rub in your spices both sides. Really rub those spices in. Get under the skin if you can. Just lift that skin up. Just throw those spices in there. I want this turkey spiced. Run your fingers on the inside. Rub it around. Get it on the flesh. This is set on a quarter baking sheet. You can do it on a full baking sheet with a wire rack over it so there’s space in between the breast and the sheet tray. Why? because we’re going to add enough water just to create about a half in of water at the base of it. A to catch some of that drippings, but also B so it doesn’t smoke out your oven. Add in your thermometer if you’re using one. And set the internal temperature target to 150 Fahrenheit. Oh my god, 150 Fahrenheit. That’s what about the salmonella. Look, if you’re super concerned, you can pull it at 165, but if it’s held at 150 Fahrenheit for at least 3 and 1/2 minutes, should be perfectly safe to eat. But just know that if you pull it at 165, you should expect a less juicy and drier breast. Now, you’re going to place this into an oven set to 450° Fahrenheit for 15 minutes. So, after those 15 minutes, lower the temperature to 300 Fahrenheit and remove the turkey once it reaches an internal temperature of 150° F, which will take about 1 hour. Once that’s done, remove it from the oven, cool to room temperature, and this is the important part. Going to chill it in the fridge completely. That’ll take at least a few hours, but ideally, just pop it in the fridge overnight. Then, you can take it out and slice it. We have our finished chilled turkey breast. Now, at this point, you need to remove bones. So, I just find them with my finger. Honestly, you could just peel it off or take your knife, kind of run under that breast plate, peel it back. Now, at this stage, if you want to have the skin on, you absolutely can. The only thing you need to know, you can either slice it with a knife, which is totally fine. It’s a lot more of a to do. If you have a meat slicer, I would recommend using a meat slicer, but obviously if you’re using a knife, simply start your cuts right at the end and slice it as thinly as you possibly can. You do that a couple times. You got sliced turkey. It’s cold. It’s chilled. It tastes just like deli turkey. But the point is, you can only get it so thin with your knife. But if you want to do it the legit way, you’re going to get way better looking turkey slices. If it’s on a deli slicer, select the thinnest size you want. You want it thick, make it thick. You want it thin, make it thin. I’m making mine thin. I have mine set to 1 and 1/2 on the deli slicer function. Look at that. That is a beautiful slice of deli turkey. So, we’re making our own mayo. It’s the easiest thing ever, but I have a very specific formula. Two whole eggs. like crack them into a separate container just to make it a little easier for people to get the yolks. Okay, once you’ve done that, bare hands, get in there, separate the yolk from the white. You literally just gently pick one up and let the white fall through the cracks in your fingers. Just kind of transfer from one hand to the next to the next till you get all those little whites off that broke. That happens. To me, it’s a little easier to avoid yolk getting into the white when you do it with your bare hand. though. Now, to that you’re going to add 1 tbsp of water, 1 and 1/2 tbsp of dijon mustard, half a teaspoon of sugar, and 1 tsp of kosher salt. And I got two cloves of garlic. This is optional, but I like a little garlic in my mayo. Don’t put them in whole. Grate them so that they’re as fine and undetectable texturally as possible. We just want flavor influence. And then finally, the juice of one whole lemon. From there, you’re going to gently pour in one cup of a neutral tasting oil. That could be canola oil, vegetable oil, avocado oil, or literally any oil that is neutral and doesn’t taste like anything. Do not use olive oil. You may be tempted to use olive oil. It will turn into a bitter mess. And then the secret, an immersion blender. So, you’re going to take this, set it all the way into the bottom, and then just let it rip. Now, once it starts to emulsify down here, you’re going to slowly bring that up towards the top. Give it a little up and down motion. One of those. Make sure everything is beautifully emulsified. Now, you have a beautiful spreadable mayo. Now, I have this made just a touch more loose. You can always add up to another 1/2 cup of oil if you want it thicker. Now, moving on to the rest of the sandwich. All right. Now, we need bacon, but we need perfect bacon. And when I say perfect bacon, I mean specifically for turkey club, I really think it needs to be crispy. I’m sorry if you don’t like it crispy. I’ll show you how to make that. But you’re going to take bacon, layer it on a baking sheet with parchment paper. You’re going to set this in a cold oven, set it to 400 fahhe, and let it sit in there for around 20 minutes. It’ll come out crispy, perfect, and beautiful. You don’t want it that crispy, great. Take it out at 15 minutes. Take it out at 10 minutes. However you like your bacon, take it out at that stage. So, keep an eye on it. Take three slices of bread. Toast them in a toaster until golden brown. This is per sandwich, by the way. So, if you’re having many sandwiches, do the math. Thinly slice your tomato and season to taste with a little bit of flaky salt, fresh cracked black pepper, and a touch of extra-virgin olive oil. There’s a lot of mayo involved this. So, first the bottom slice down. Mayo, followed by your crispy bacon. Layer it on nicely. Followed by your seasoned tomatoes. Layer them on nicely. A little bit of iceberg lettuce and fresh green leaf. You can pick one or you can do both. Mayo your other slice. Place that on top. Mayo the top of that slice. So, double mayo. Snack on your turkey. Optionally, you can add a slice of cheese. I have pepper jack cheese here. Mayo your top slice lightly. Place that on top mayo side down. Cutting this thing is difficult, so I would recommend putting large sandwich toothpicks or skewers in each corner. Then just slice that in half and then in half the other way. Now you have quarters. This is a classic club. We got the club sandwich. And I will say it looks beautiful. This sandwich tastes like vacation when you’re sitting out on the beach and it was like a long flight. You didn’t really sleep that well. You want to eat, but you’re too tired to get up and then someone comes up to you and goes, “Can I take your order?” And you’re like, “Son of a, yeah, you can.” And this lands in front of you. Ice cold crisp lettuce, juicy tomatoes, a creamy mayo. It’s this luscious, perfectly seasoned soft turkey. And then, of course, the crispness from the toast on the bread. And then that crunch from the smoky bacon. It’s tall. You can barely fit it in your mouth, but you’ll unhinge your jaw for this. It’s a sandwich that revitalizes, and it’s a sandwich that makes you dream of days on the beach, and you made it yourself. It’sing perfect as it is. Sure, you could skip making the bread and it would probably be just as good, honestly. But all the other components, I ask, and I require you, please make everything else. It will blow your mind. This is the best version of a turkey club. I love it, and I know you will, too. Thank you again to Tyer for sponsoring today’s video. We had a perfectly cooked turkey. Thanks to our incredible thermometer, no dry breast, just juicy, tender perfection. And their precise temperature control did some good heavy lifting for that. I’m going to be honest. So whether you’re a seasoned home chef or just starting out, this thing makes cooking meats so much easier. And honestly, borderline foolproof. So be sure to check out the Typer Sync Gold. Find the link and the special promo code in the description. Click that link and go get some perfectly cooked turkey. Links in the description for the recipe. Subscribe. Love you so much. Bye.