Grilled Turkey Club Sandwich

• Marinate turkey breast for 24-48 hours

Nutrition values are AI-estimated based on ingredients.

• 1 bone-in, skin-on turkey breast (7-8 lbs)
• ½ cup Kosher Salt
• ¼ cup Sugar
• 2 Tablespoons Onion Powder
• 2 Tablespoons Garlic Powder
• 2 Tablespoons Chili Powder
• 2 Tablespoons Paprika
• Extra-virgin olive oil
• Pullman bread
• Cooked bacon
• Green leaf lettuce
• Sliced tomatoes
• Chipotle mayo (homemade, mixed with chipotle in adobo liquid)
• Pickles (for garnish)
• Potato chips (for side)

1. 1Prepare the dry rub by combining Kosher salt, sugar, onion powder, garlic powder, chili powder, and paprika, ensuring a 2:1 salt-to-sugar ratio.
2. 2Season the bone-in, skin-on turkey breast generously with the dry rub.
3. 3Refrigerate the seasoned turkey breast for at least 24-36 hours (ideally 48 hours) to allow flavors to meld.
4. 4Prior to grilling, drizzle extra-virgin olive oil generously over the turkey breast and use a basting brush to distribute the oil and rub evenly across the entire surface.
5. 5Preheat a large ceramic grill (e.g., Big Green Egg) by banking charcoal to one side for indirect grilling, creating a hot and a cooler side. Clean the grill grates.
6. 6Place the turkey breast on the cooler side of the grill, away from direct heat, and cook until it reaches a safe internal temperature.
7. 7Once the turkey is cooked, remove it from the grill and let it rest before slicing thinly.
8. 8Toast Pullman bread slices to your desired crispness.
9. 9Assemble the club sandwich by spreading chipotle mayo on toasted bread, then layering with sliced grilled turkey, cooked bacon, green leaf lettuce, and sliced tomatoes between three slices of bread.
10. 10Cut the sandwich into halves or quarters and serve immediately with pickles and potato chips on the side.

These instructions are our analysis of the original video. Watch on YouTube →