The Legendary CLUB Sandwich with Homemade Deli Meat

This is the club sandwich and it is quite possibly the most influential sandwich in history. And almost every sandwich developed since, owes something to the this sandwich. Sandwiches used to be rather plain and boring. They lacked imagination. But the club sandwich raised the bar. It set the standard for layered sandwiches influencing everything from classic deli stapes to fast food items like McDonalds Big Mac and introduced balance to gourmet sandwiches that utilize multiple textures, flavors and an expanded horizon of what ingredients are suitable for a sandwich. And its ability to be both a luxury item and a humble convince is very much the zeitgeist of modern dining. And today we will be making one including making our own Deli-style chicken which is way easier than you think thanks to a little tool called a sous vide machine.

RECIPE:
Why The CLUB Sandwich is The Most Innovative Sandwich History

[RoryStarr]

This kind of geekiness about food is why I'm here. I know my people and my people are the types to give the history of sandwiches while making their own deli meat.

[petermcguire]

The contrast of colors in a club sandwich always look so pretty. I work at a restaurant that cuts and plates their club exactly as you did.

[donthompson]

I love how you don't edit out your mistakes to show that mistakes happen when you're cooking, and that's okay. Just enjoy and have fun.

[BriannaSanchez-mt]

Not sure if anyone else said this. We have had a sous vide for about 4-5 years now. Plenty of time to play with it lol. You may want to consider covering the top with foil or investing in a tub with a lid for longer cooks. The evaporation makes it harder for the machine to keep the water to temp. We do 48 hour Boston butt. Bone in or out, doesn't matter, bone will slide right out. Bone in is usually cheaper and gives better flavor. Our favorite recipe is a Boston butt seasoned with trader joes cuban style rub. one cut of meat, one rub. let it sit out on a drying rack for about 2-3 hours before vacuum sealing. we put it in the sous vide at 145-155F for 48 hours. Pull it out, add it to a baking dish, shred it, broil it, and toss it in its own rendered fat. we usually broil, toss, and repeat about 5-6 rounds until it has enough crispy bits. We also add more seasoning each round. The lid helps to keep the temp for these longer cooks. Hope you enjoy the recipe for your own personal use and hope you enjoy the sous vide as much as we do. We refuse to eat steak at restaurants now. We always end up disappointed and feeling like we over-paid. Especially now that we have perfected our methods!

[JohnHausser]

“I’m fcking simple to make but you gotta respect the rules”

-The Club Sandwich 😤

[mssavedin]

Thankyou for this, I just ordered the 3 main products needed off amazon. I can hardly wait to begin this new journey. My husband is going to love his homemade deli meat too. Cheers

[loristrong]

Hi from Oregon, I love using my Sous Vide! I just did chicken thighs last night, browned skin in cast iron pan...the best! I hope you show more of this technique !!!

[shanerogers]

I am from NY and have eaten a lot of club sandwiches. This by far is the absolute best club i have ever

[giraffesinc.]

You're the best! You have not deviated from showing us amazing recipes and veered off to 'I tasted every food at XYZ.' Much love from SoCal and many, many thanks for your seriously amazing recipes. My Dad is nuts about your braciole.

[rwyatt]

Love the deep dive on this classic sandwich. It's so common on menus I take it for granted. But it is delicious and has great flavor, texture etc.

[howward]

I use ground chicken or I grind my chicken breast and then season it and do a slow roast in a foil wrap or in a stainless steel deli meat maker.

[suzilahlah]

This is my favourite sandwich ever! I want this in my belly even though it’s 1am right now

[adelejoesph]

Greetings from Decatur, Georgia everyone!!!

[wayne_jkl]

Loving everything about this. I'm inspired to make my own Club!

[edwardkornuszko]

I respect and enjoy your approach. Thank you. God bless you

[elizabethgroeber]

Mic drop on the meat glue and sous vide technique, seriously. Adding to my repertoire this week using turkey breast!!

[McNasty]

When you're using a sous vide over around 145°F for more than 2 hours, I'd recommend at least a heavy duty ziplock bag if not a proper vacuum seal bag. The thinner plastic can start to break down and leak after a while. And while you can leave food at temperature for extended periods, tender proteins like steaks and chicken can start to get mushy after 3 or 4 hours.

[GogoHagbard]

This is my favorite food YouTube channel; I'm already looking forward to the Christmas videos.

[dylanogden]

This is exactly what I needed. The club sandwich is top tier!

[ComfortsSpecter]

“Simple, Efficient, Glorious.”

Incredible History

Good work