A sophisticated double-decker turkey club sandwich featuring moist brined turkey breast, crispy bacon, tomato, lettuce, and a distinctive egg yolk–based famous sauce. Requires careful preparation and assembly, but yields impressive results.
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1
Prepare the brine by combining 4000 grams of water, 400 grams of salt, and 40 grams of sugar; whisk until dissolved. Submerge the turkey breast skin-side up in the brine and refrigerate for 12 to 48 hours.
2
Preheat the oven to 275°F. Place the brined turkey breast on a wire rack set over a half-sheet pan. Roast for about 2 hours, until the internal temperature reaches 147–150°F.
3
Make the famous sauce by hard-boiling 12 eggs for 12 minutes, then cooling in an ice bath. Peel and remove the yolks (about 150–160 grams total). Combine the yolks with 40 grams white vinegar, 40 grams sugar, 5 grams salt, 10 grams mustard powder, 2 grams sweet paprika, and 150 grams mayonnaise. Blend with an immersion blender until smooth.
4
Crisp the bacon by arranging thin-sliced bacon on a half-sheet pan and baking in a 375°F oven for about 30 minutes until deeply browned and brittle.
5
Prep the toppings: thinly slice a ripe tomato, wash the green leaf lettuce, and slice the bread to about 1/2 inch thickness.
6
After the turkey has rested completely, remove the skin. Using a sharp slicing knife, shave the turkey breast into thin slices, working gently to maintain the texture without tearing.
7
Lightly toast all three bread slices in a toaster for 45–60 seconds until just kissed with golden color—avoid over-toasting, which makes the bread hard and unpleasant to eat.
8
Build the bottom layer: spread 1 tablespoon of famous sauce on the bottom bread slice. Layer on lettuce leaves, a tomato slice (seasoned with salt and pepper), two bacon slices (broken into halves), and about 3 ounces of sliced turkey.
9
Place the middle slice of bread (mayonnaise side down) on top of the bottom layer and press gently to set.
10
Build the top layer: spread famous sauce on the middle slice, layer on lettuce, tomato (seasoned), bacon, and another 3 ounces of sliced turkey.
11
Top with the final bread slice generously spread with mayonnaise on the underside, press firmly to hold everything together.
12
Secure the sandwich with decorative sandwich picks inserted from top to bottom to hold all layers together during slicing.
13
Slice the sandwich diagonally using a sharp knife (the picks provide internal support), then serve with ruffled potato chips and a cold dill pickle on the side.
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