BBQ League “Up In The Club” Turkey Sandwich
Award-winning Pitmasters Tim Scheer and Brad Leighniger step you through a delicious take on the classic turkey sandwich, featuring Shady Brook Farm Boneless Basted Turkey Breast. Using a reverse-sear, smoking technique, these award-winning cooks will show how to prep, smoke, and piece together the “Up In the Club” turkey sandwich. Visit The BBQ League here.
- 4 Servings
- 5 mins Prep Time
- 1 hr Total Time
- 1 package Boneless Basted Turkey Breast
- ¼ cup Blues Hog Sweet & Savory Seasoning
- 1 24 oz. jar bread & butter pickle slices
- 1 medium red onion, thinly sliced
- 4 brioche buns
- 8 slices Gruyere cheese
- 12 slices cooked bacon
- ¼ cup Blues Hog Honey Mustard Sauce
- ¼ cup mayonnaise
- 1 stick (8 tbsp.) butter
Step 1Thinly slice red onion and let soak in bread and butter pickle juice to taste.
Step 2Trim turkey breasts, removing the skin and pockets of fat. Season with a coat Blues Hog Sweet & Savory.
Step 3Heat one side of the grill with Blues Hog Charcoal Briquettes and add a few Blues Hog Cherry Wood Chunks for added flavor.
Step 4To reverse sear the turkey breast, start by placing the breasts on indirect heat with the thick side facing the heat for 30-45 minutes or an internal temp of 130º-135ºF. Rotate and flip for another 15 minutes or internal temp of 130º-135ºF. Place turkey breasts on direct heat, searing all sides until the turkey reaches an internal temperature around 160º-165ºF. Let it rest.
Step 5Slice the turkey into ¼ inch slices, going against the grain. Place 4-5 slices of turkey in 4 separate stacks. Pro Tip: only slice what you need. The turkey will stay juicy and fresh longer.
Step 6Place a slice or two of gruyere cheese over each stack of turkey slices and return to the grill, allowing the cheese to melt. Butter and toast brioche buns.
Step 7Begin assembling each sandwich with a coat of mayonnaise on the bottom of the bun. Next, lay a bed of bread and butter pickles and pickled onions. Layer on the turkey slices and cheese with 3 slices of bacon each. Top with Blues Hog Honey Mustard and enjoy!
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