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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


Pickled Onions

  • 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 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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