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
Ingredients
- 1 package Boneless Basted Turkey Breast
- ¼ cup Blues Hog Sweet & Savory Seasoning
Pickled Onions
- 1 24 oz. jar bread & butter pickle slices
- 1 medium red onion, thinly sliced
Sandwich
- 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 1
Thinly slice red onion and let soak in bread and butter pickle juice to taste. -
Step 2
Trim turkey breasts, removing the skin and pockets of fat. Season with a coat Blues Hog Sweet & Savory. -
Step 3
Heat one side of the grill with Blues Hog Charcoal Briquettes and add a few Blues Hog Cherry Wood Chunks for added flavor. -
Step 4
To 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 5
Slice 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 6
Place 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 7
Begin 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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