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 Honeysuckle White 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. Watch video. Visit The BBQ League.

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!