Sous Vide Turkey Club
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Give the classic turkey club sandwich a twist by preparing your meat in the Anova Sous Vide Precision Cooker. In addition to having an incredible turkey club, you’ll have tender leftover turkey that you can use for all kinds of recipes.
We prefer to refrigerate the cooked turkey for at least 4 hours before slicing to that it is easier to get extra-thin slices. You can, however, slice the turkey warm if you'd like.
Ingredients for 4
1 (2-pound) boneless, skinless turkey breast half
Kosher salt and freshly ground black pepper
1/2 cup (118 ml) mayonnaise
8 slices smoked cheddar cheese
8 leaves butter lettuce
2 tomatoes, thinly sliced
8 slices smoked bacon, cooked until crisp
12 slices wheat bread, toasted
Set the Anova Sous Vide Precision Cooker to 145ºF (62.8ºC).
Season the turkey breast liberally with salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath. When cool, refrigerate until fully chilled, at least 4 hours.
Slice the turkey breast into thin pieces using a meat slicer or sharp carving knife.
To compose each sandwich, spread the mayonnaise on one side of 8 pieces of bread. Season with salt and pepper. Top 4 of those pieces with cheese, lettuce, tomato, bacon, and turkey. Add a dry piece of bread repeat the stacking process. Top each sandwich with the remaining 4 pieces of bread. Secure sandwiches with toothpicks and slice into quarters. Serve.