Recipes
Sous Vide - Turkey Club Sandwiches
4 servings
more than 2 hours
Easy
This recipe is for a classic club sandwich, but if you wanted to add cheese, use mustard, or put it on a hoagie roll instead of bread, I won’t tell!
INSTRUCTIONS
- Preheat the water bath to 141°F.
- Salt and pepper the turkey then seal in a sous vide bag. Place the bag in the water bath and cook the turkey for 2 to 4 hours, until pasteurized.
- Take the sous vide bag out of the water and remove the cooked turkey from the bag. Dry it off thoroughly, using paper towels or a clean dish cloth. Lightly salt the turkey, then quickly sear it for 1 to 2 minutes per side, just until browned. Remove from the heat and cut the turkey into thin slices.
- For each club sandwich, take a piece of bread and spread mayonnaise on one side. Add several slices of turkey to the bread and top with a piece of lettuce. Add another piece of bread and top with a slice of tomato, a piece of lettuce, and 2 strips of bacon. Spread mayonnaise on another piece of bread and place that on top of the sandwich. Cut the sandwich into quarters and place a toothpick through each quarter to hold it together.Repeat for the remaining 3 sandwiches, then serve.
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About the chef
Jason Logsdon
Jason Logsdon is the President of The International Sous Vide Association, a best selling sous vide author, public speaker and passionate home cook who loves to try new things, exploring everything from sous vide and whipping siphons to blowtorches, foams, spheres and infusions. He has published 15 cookbooks which have sold more than 60,000 copies. He runs AmazingFoodMadeEasy.com, one of the largest sous vide and modernist cooking websites and MakeThatBacon.com, a website dedicated to helping bloggers succeed.
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