Initially I thought this was just too much work for a sandwich and then it dawned on me. This is perfect for meal prep! Make the bread, turkey and sauce on Sunday and then FEAST on delicious turkey sandwiches (or even other variations) all week long for lunch. :) You could even pre-slice and freeze the bread since you're going to lightly toast them anyway to ensure the bread isn't stale for those Thursday/Friday sandwiches.
Hey Brian..you realize you’ve passed up Chef Bruno Albouze in subscribers? Congratulations! He’s an amazingly well traveled, educated, and experienced chef..but I think his recipes tend towards the “scary impossible pastry chef” type stuff, I think your down to earth, “everyday eats” recipes, (but that doesn’t give you credit for how solid, and restaurant worthy each one is) the fact that you do your research and testing, showing how things “don’t” always work vs what does are some of the reasons for your well-deserved success..here’s to many more years of great cooking!
I do love a good club sandwich. When I was a kid my mom was a restaurant manager and I would sometimes stop by where she worked around lunchtime even though they were closed they were prepping for dinner service and she would get me a turkey club with a side of chips, a dill pickle on the side and a Pepsi to wash it down.
This bread, btw, I have baked at least 35 times in the past 3 months and change. It was given as gifts. It was given to my in-laws. It was given to my tummy..... MASSIVE APPROVAL RATINGS BY ALL!! It's amazing. I tweaked it a bit (more yeast and salt, less sugar) but Brian is the hero of this bread recipe; it simply MUST be tried to be understood and loved!~!!!!!~~~!!~~!!~~!
Trick from Boulangerie Poilane; Toast two slices together then crisp side for mayo and other schmeers and soft side outside. I really like the way this works. Turkey idea is great!!
Congrats on the 1 mil, Brian! You totally deserve it; your recipes strike the perfect balance of "complex weekend project" with the more doable Weeknighting stuff, and I really appreciate the variety. This sandwich looks bomb, and I'm totally gonna pick up a turkey breast to get brining for the weekend!
Here's a way better egg method: Put the eggs in cold (or very warm, that works too) water in the pot and bring it to the boil. Take the pot off the heat and let it sit (covered) for 8 minutes. If you want a less done egg then reduce the time it sits - I typically do 7 minutes because I hate runny yolk but I don't want them severely overcooked. Run the eggs under water (or ice) to stop the cooking at the end of the time, obviously. This way is *super* consistent, forgiving and I never have issues with eggs cracking due to heat shock and it's also just plain easy.
I bought a pack of a thousand velcro ties from ebay waaaaaaaaay back when it first started. It was 8 bucks from some random Chinese page. Six months later I get a package and I had no idea what ity was. Probably one of the best purchases I've ever made. It's not just for all the cables that run our lives now. I've done pc builds, hide cables behind the tv, pedalboards for friends, you name it. They are great to hold stuff away when I'm saudering stuff. I guess I'm buying sandwich picks now.
Watching this video, I could actually taste the sandwich. Juicy tomato, smoky bacon, sweet turkey. All in my head...till I get to the store. Very well done!
I really love your channel. It’s slowly becoming my favorite food channel on RUclips. All your dishes are creative and original and look scrumptious! Enjoy!
Hey Bri, my wife and I love your show. This sandwich looks amazing and had us immediately digging in our fridge to find what sandwich ingredients we had in house to suffice the craving. I was wondering if you’d entertain the idea of possibly doing an episode on making a true restaurant style mushroom risotto. This is definitely a favorite of ours, but we’ve never thought to try to cook at home. Would be interesting to see your take on it. Keep rockin’ it, man! And congrats on hitting 1 million subscribers!
I was the Club King at Harrah's Tahoe in the late 80s. While doing broiler station all the power would go out as a saftey feature when lighting storms happened. I would run down to the Pantry where I started and crank out 5 clubs at once. One loaf of white brad made that number. Always put bacon on the bottom and cut with a very sharp french knife
Thank you so much for the bread recipe, I have now used it for several batches of bread and it is now my go-to recipe. I live alone so a smallish loaf lasts several days. I scale the recipe up a bit and bake 4 at a time, freezing 3 to use later, so I only need to bake bread every 3 weeks or so. It is the only recipe I have discovered so far that does this.
One of my favorites as well. I got a local deli that does it just right. Yours looks amazing, but personally I think it needs jack cheese on it to really complete it. I like to mix it up with chipotle mayo and pepper jack.
I've gotta say I generally agree, cheese makes any sandwich better. I'd probably do swiss here, myself. But that said, Turkey+Bacon is one of the only cold-cut sandwiches that i think *can* stand on it's own without cheese. Most, I don't think it's optional. Here, the bacon adds that extra fatty richness that the cheese would bring. The swiss is more for salt.
Gee, what should I do with all those egg whites? Bri!!! dude!!! The "Famous Sauce" is our huge takeaway. We mixed some of the 'famous sauce' back in with a rough chop of the leftover egg whites, added in some dill, slopped in on some french bread...Heaven!!! Thank you!😋😋😋
What a spectacular sandwich. The colour of your Famous Sauce sells that creamy rich flavour right through the screen. I can't help thinking a slather of your raspberry jam wouldn't be out of place either. What a beaut! Thanks Bri
Have always thought of sandwiches as all utilitarian, no enjoyment. The sandwiches Brian shares of here have me rethinking. His comment about them not usually being done right is spot on. Made the beef n cheddar from the recipe a few weeks ago, with the buns. Best roast beef sandwich I’ve ever had. Looking forward to trying this one.
For anyone skeptical of the whole wet brine situation - I've tried basically this recipe this way and with a dry brine, and I find it tastes better and is easier with a dry brine. Just coat your turkey in 2% salt by weight and leave it uncovered in the fridge for a day or two.
I watched this last night before bed and thought gee this looks good…little did I know😂 so I was out shopping with my wife and kids and I thought hey instead of lunch out I’ll make this sandwich. So I didn’t bake my own bread or roast my own Turkey breast but that’s not what made this THE BEST SANDWICH I HAVE EVER HAD…daughter said so too. Rather it’s your sauce. Everyday clubs have sliced boiled egg on them but that sauce elevates the egg component of a club sandwich by a factor of about a billion! I’ve also made your Sloppy Joseph, and it ain’t no joke either but this is truly exceptional sandwiching! Bravo sir, bravo!
Turkey club sandwiches the Friday after Thanksgiving always a must! And love, love, love Durkees. My mother poured Durkees in the avocado hole after removing the seed. Good times ...thanks Brian and Lauren! Hope the cat is doing well! Still no cameos! ✨✨👍👍✨✨
If I had to have this every single day , week after week and ........the.only thing that I would change is my choice to make onion rings , French fries or kettle chip's !!! This has to be my 2nd favorite lunch or dinner choice that I have never even thought about making! Which is about to change, and the crazy thing is my girlfriend has requested it at least three times in as many years as she has many other items . That brings me back to my choice for #1 ATF and probably the 1st and last thing I focused on during her failed requests for the Turkey club is the Patty Melt . This is a very good time for me to be thankful for your amazing work and the huge love you have for eating the quality cuisine and the best part is the way you put it together to be seen . It really is the Best Combination Platter of all the best on YT !!!!
This is what true chefs do (on RUclips as well as IRL), they make a taken-for-granted menu item and exemplify the near Platonic ideal version of it for your enjoyment. Nailed it, Bri. This, and so many other vids/techniques/recipes is why I keep on clickin'. I wanna eat that thing 🎶
Wet brining wastes water, sugar, salt. It also takes up a lot of space in the fridge. You get the exact same result by dry brining, using only 1.5% of the meat weight in salt and sugar then allowing it sit in the fridge 12-48 hours. Adding .1% baking soda to the salt and sugar really helps it stay even more juicy.
I have chickens, I figured out if you don’t peel eggs right away, store them in shell in fridge, but keep them fairly wet in a plastic bag..if they dry out, they’re much harder to peel, but wet, they age well in fridge and sometimes the shells pop off in two big pieces after a crack and firm roll. Also, to cut up a lot at once, put them in whatever bowl you’re using and cut them all up with kitchen scissors..that way you don’t have to wash your cutting board, another bowl etc. I save any dirty eggs, or older ones to hard boil and feed back to the girls as a treat, so I’ve had plenty of practice. One tip I learned (which may or may not be true) is to salt the water well too, supposedly it makes the boil less violent with smaller bubbles..I like it as salt also sanitizes along w the boiling water, obviously..
One Million Subscribers, holy s***! Congratulations Brain! Well deserved! been here since like the the 50k mark and I love your videos! To the next million!
Hey Bri, i'm sure this is the kind of comment that probably drives you nuts but I just gotta see who is with me on this. Is anyone else a fanatic about having to have the mayo in contact with the salty tomato in the sandwich? Also when you plate a club, maybe this is a MN thing, but we always used to cut it into 4 triangles and then pace them around the outside of the plate and fill with chips in the center.
The turkey club is my go-to comfort food. Good day? Turkey club. Bad day? Turkey club. End of a long hiking trip? Turkey club. After a long night shift? Gonna want a turkey club (ideally with steak cut fries and ginger ale). Whenever we move (military family) I must seek out the new, best, turkey club in town. I sent a link to this video and warned my wife that a new cooking obsession was about to be triggered.
one of the best food channels on RUclips. Some of these I think I can do, others not so much. But I love the end results of Brian's recipes. Congrats on topping a million subs Brian. You deserve it!!!
Great recipe! Captured the essence, without a bunch of one-up bells and whistles. And thanks for not dragging us into the marble swirl rye bread that suddenly seems to be so trendy for this classic, dunno why everybody's going there. I do feel a club should be cut in quarters, not halves -- I don't think I've ever seen one in a restaurant that wasn't. After all there are four party toothpicks, and you only live once.
A cheap rotary slicer such as the one by Chef's Choice is worthwhile if, like me, you make sliced roast beef, turkey, ham, salami, etc. more than a handful of times each year. I think I spent something like $120 at Costco for mine several years ago and it was worth the price. It's also great for quickly slicing baguettes into consistent thickness pieces.
This was my favorite episode ever. I'm not sure why. Could be because I was eating a great meal here while watching or that I learned so much this time. I don't know man but this was gold to me.
I'm enjoying your video. I Love bacon, turkey, ham, Clubs. Although you didn't use ham. I'll try your egg mixture one of these days. Thank you for your service.
As good as this looks, and it does, my favorite is a BLT and then turkey with Swiss cheese. But that’s what I love about cooking- the variations on a theme 👍✌️☮️
Perfection on a plate. I think I'm going to finally get off my butt and make some of this bread. Some of my local places have started making their turkey clubs with one layer of turkey and bacon and one layer of lettuce and tomato. Kind of a stealth de-contenting, if you will. Time to fight back. Thank you and congratulations!
Initially I thought this was just too much work for a sandwich and then it dawned on me. This is perfect for meal prep! Make the bread, turkey and sauce on Sunday and then FEAST on delicious turkey sandwiches (or even other variations) all week long for lunch. :) You could even pre-slice and freeze the bread since you're going to lightly toast them anyway to ensure the bread isn't stale for those Thursday/Friday sandwiches.
Love this idea--Add some cranberry sauce in the mix and I would eat turkey sandwiches three meals a day!
Incredibly Big Brain Comment Imo😊
Hey Brian..you realize you’ve passed up Chef Bruno Albouze in subscribers? Congratulations! He’s an amazingly well traveled, educated, and experienced chef..but I think his recipes tend towards the “scary impossible pastry chef” type stuff, I think your down to earth, “everyday eats” recipes, (but that doesn’t give you credit for how solid, and restaurant worthy each one is) the fact that you do your research and testing, showing how things “don’t” always work vs what does are some of the reasons for your well-deserved success..here’s to many more years of great cooking!
I do love a good club sandwich. When I was a kid my mom was a restaurant manager and I would sometimes stop by where she worked around lunchtime even though they were closed they were prepping for dinner service and she would get me a turkey club with a side of chips, a dill pickle on the side and a Pepsi to wash it down.
Thanks Brian for all your Fabulous recipes 😘
Turkey clubs are probably one of my favorites. Been looking forward to a "Langerstrom Edition" version of this for a while.
This bread, btw, I have baked at least 35 times in the past 3 months and change. It was given as gifts. It was given to my in-laws. It was given to my tummy..... MASSIVE APPROVAL RATINGS BY ALL!!
It's amazing. I tweaked it a bit (more yeast and salt, less sugar) but Brian is the hero of this bread recipe; it simply MUST be tried to be understood and loved!~!!!!!~~~!!~~!!~~!
When someone puts in so much love n passion it can't b anything more than a masterpc
This is the best cooking channel on RUclips, flat out! I've never heard of this sauce before but I'm going to have to make it immediately.
Beat me to the comment.
Couldn't agree more
Absolutely the best on RUclips and I always recommend Brian! And Lauren on tech ….and then there is the adorable cat. Cheers!
First sandwich on RUclips that actually looks appealing
This is definitely the ultimate turkey club. Club sandwiches are always #1. I can't wait to make every component of this sandwich, yes even the bread.
I'm eating low carb right now, but I was making that bread on a regular basis just two months ago. It's excellent, and pretty easy to make.
Trick from Boulangerie Poilane; Toast two slices together then crisp side for mayo and other schmeers and soft side outside. I really like the way this works. Turkey idea is great!!
Congrats on the 1 mil, Brian! You totally deserve it; your recipes strike the perfect balance of "complex weekend project" with the more doable Weeknighting stuff, and I really appreciate the variety. This sandwich looks bomb, and I'm totally gonna pick up a turkey breast to get brining for the weekend!
Here's a way better egg method:
Put the eggs in cold (or very warm, that works too) water in the pot and bring it to the boil. Take the pot off the heat and let it sit (covered) for 8 minutes.
If you want a less done egg then reduce the time it sits - I typically do 7 minutes because I hate runny yolk but I don't want them severely overcooked.
Run the eggs under water (or ice) to stop the cooking at the end of the time, obviously.
This way is *super* consistent, forgiving and I never have issues with eggs cracking due to heat shock and it's also just plain easy.
Now I want a Kentucky hot brown ✌🏻🥖
Is that a sex thing? It sounds like a sex thing.
If you haven't, check out Chef John's hot brown recipe. It is absolutely delicious
Father’s Day brunch. Hot brown and a well garnished Bloody Mary✌🏻🥖
I bought a pack of a thousand velcro ties from ebay waaaaaaaaay back when it first started. It was 8 bucks from some random Chinese page. Six months later I get a package and I had no idea what ity was. Probably one of the best purchases I've ever made. It's not just for all the cables that run our lives now. I've done pc builds, hide cables behind the tv, pedalboards for friends, you name it. They are great to hold stuff away when I'm saudering stuff.
I guess I'm buying sandwich picks now.
Watching this video, I could actually taste the sandwich. Juicy tomato, smoky bacon, sweet turkey. All in my head...till I get to the store. Very well done!
I really love your channel. It’s slowly becoming my favorite food channel on RUclips. All your dishes are creative and original and look scrumptious! Enjoy!
Hey Bri, my wife and I love your show. This sandwich looks amazing and had us immediately digging in our fridge to find what sandwich ingredients we had in house to suffice the craving.
I was wondering if you’d entertain the idea of possibly doing an episode on making a true restaurant style mushroom risotto.
This is definitely a favorite of ours, but we’ve never thought to try to cook at home. Would be interesting to see your take on it.
Keep rockin’ it, man! And congrats on hitting 1 million subscribers!
Turkey Club has always been my favorite. It's on many menus, but barely ever done right. Looks amazing.
I was the Club King at Harrah's Tahoe in the late 80s. While doing broiler station all the power would go out as a saftey feature when lighting storms happened. I would run down to the Pantry where I started and crank out 5 clubs at once. One loaf of white brad made that number. Always put bacon on the bottom and cut with a very sharp french knife
This looks like a dream come true, probably the best turkey club you've ever had.
Club sandwiches are my go to. I actually frequent a truck stop that makes a decent from scratch club sandwich.
Thank you so much for the bread recipe, I have now used it for several batches of bread and it is now my go-to recipe. I live alone so a smallish loaf lasts several days. I scale the recipe up a bit and bake 4 at a time, freezing 3 to use later, so I only need to bake bread every 3 weeks or so. It is the only recipe I have discovered so far that does this.
One of my favorites as well. I got a local deli that does it just right. Yours looks amazing, but personally I think it needs jack cheese on it to really complete it. I like to mix it up with chipotle mayo and pepper jack.
I've gotta say I generally agree, cheese makes any sandwich better. I'd probably do swiss here, myself.
But that said, Turkey+Bacon is one of the only cold-cut sandwiches that i think *can* stand on it's own without cheese. Most, I don't think it's optional. Here, the bacon adds that extra fatty richness that the cheese would bring. The swiss is more for salt.
Gee, what should I do with all those egg whites? Bri!!! dude!!! The "Famous Sauce" is our huge takeaway. We mixed some of the 'famous sauce' back in with a rough chop of the leftover egg whites, added in some dill, slopped in on some french bread...Heaven!!! Thank you!😋😋😋
What a spectacular sandwich. The colour of your Famous Sauce sells that creamy rich flavour right through the screen. I can't help thinking a slather of your raspberry jam wouldn't be out of place either. What a beaut! Thanks Bri
Made this for my gf this afternoon after watching. She was ecstatic :)
Dude I love your videos and it has inspire me to create my own channel … I don’t think I can be anywhere as successful as yours but here goes nothing
Bread Company’s Turkey bacon bravo sandwich is incredible. If you made bread like theirs it would be very similar!
Have always thought of sandwiches as all utilitarian, no enjoyment. The sandwiches Brian shares of here have me rethinking. His comment about them not usually being done right is spot on. Made the beef n cheddar from the recipe a few weeks ago, with the buns. Best roast beef sandwich I’ve ever had. Looking forward to trying this one.
Wet brining is so underrated--love this whole methodology. Super classic and awesome!
For anyone skeptical of the whole wet brine situation - I've tried basically this recipe this way and with a dry brine, and I find it tastes better and is easier with a dry brine. Just coat your turkey in 2% salt by weight and leave it uncovered in the fridge for a day or two.
@A Z it saves a boat load of salt too. 100g/L is wasteful for wet brining.
@A Z you're paying too much for fresh pineapples. They are less than $3 here but salt is $9/kg.
I watched this last night before bed and thought gee this looks good…little did I know😂 so I was out shopping with my wife and kids and I thought hey instead of lunch out I’ll make this sandwich. So I didn’t bake my own bread or roast my own Turkey breast but that’s not what made this THE BEST SANDWICH I HAVE EVER HAD…daughter said so too. Rather it’s your sauce. Everyday clubs have sliced boiled egg on them but that sauce elevates the egg component of a club sandwich by a factor of about a billion! I’ve also made your Sloppy Joseph, and it ain’t no joke either but this is truly exceptional sandwiching! Bravo sir, bravo!
A good sammie and chips is the key to my heart!❤
Made it with store bought turkey - ate a half of the double decker > full. I made my wife a regular size - also full. Great sandwitch.
Turkey club sandwiches the Friday after Thanksgiving always a must! And love, love, love Durkees. My mother poured Durkees in the avocado hole after removing the seed. Good times ...thanks Brian and Lauren! Hope the cat is doing well! Still no cameos!
✨✨👍👍✨✨
Brian this is the best looking sandwich I've ever seen. Absolutely going to make this one, thanks for the inspiration!
YUM!! Looks amazing! Maybe should be on the menu in August!😊
Hey Bri, CLUB stands for Chicken Lettuce Under Bacon…
You’ve made a Turkey Lettuce Over Bacon or aka a TLOB
Look great though!
If I had to have this every single day , week after week and ........the.only thing that I would change is my choice to make onion rings , French fries or kettle chip's !!! This has to be my 2nd favorite lunch or dinner choice that I have never even thought about making! Which is about to change, and the crazy thing is my girlfriend has requested it at least three times in as many years as she has many other items . That brings me back to my choice for #1 ATF and probably the 1st and last thing I focused on during her failed requests for the Turkey club is the Patty Melt . This is a very good time for me to be thankful for your amazing work and the huge love you have for eating the quality cuisine and the best part is the way you put it together to be seen . It really is the Best Combination Platter of all the best on YT !!!!
This is what true chefs do (on RUclips as well as IRL), they make a taken-for-granted menu item and exemplify the near Platonic ideal version of it for your enjoyment. Nailed it, Bri. This, and so many other vids/techniques/recipes is why I keep on clickin'. I wanna eat that thing 🎶
Wet brining wastes water, sugar, salt. It also takes up a lot of space in the fridge. You get the exact same result by dry brining, using only 1.5% of the meat weight in salt and sugar then allowing it sit in the fridge 12-48 hours. Adding .1% baking soda to the salt and sugar really helps it stay even more juicy.
I made the roast turky last week. It was the best roast turkey I've made so far. Thank you.
My favorite sammy B! Congratulations on that first MILLION!!!
Thanks!
Recipe of the year 🇨🇦🇨🇦
RIGHT ON BRI ON THIS ONE ! THANK YOU !
Holy SHIZ I've never wanted a sandwich more in my life just look at that thing
I will never make another form of turkey club again in life. Many many thanks, Bri.
🤙😎
Congratulations on 1 million subscribers! 🎉
Bri my guy such an underated youtuber. I needed one of these videos. Also i had a long day at work and bri always comes in clutch for that
I'm salivating at the mouth right now...thanks a lot.
Side note: love your videos 👍🏽!
I have chickens, I figured out if you don’t peel eggs right away, store them in shell in fridge, but keep them fairly wet in a plastic bag..if they dry out, they’re much harder to peel, but wet, they age well in fridge and sometimes the shells pop off in two big pieces after a crack and firm roll. Also, to cut up a lot at once, put them in whatever bowl you’re using and cut them all up with kitchen scissors..that way you don’t have to wash your cutting board, another bowl etc. I save any dirty eggs, or older ones to hard boil and feed back to the girls as a treat, so I’ve had plenty of practice. One tip I learned (which may or may not be true) is to salt the water well too, supposedly it makes the boil less violent with smaller bubbles..I like it as salt also sanitizes along w the boiling water, obviously..
One Million Subscribers, holy s***!
Congratulations Brain! Well deserved! been here since like the the 50k mark and I love your videos! To the next million!
Hey Bri, i'm sure this is the kind of comment that probably drives you nuts but I just gotta see who is with me on this. Is anyone else a fanatic about having to have the mayo in contact with the salty tomato in the sandwich? Also when you plate a club, maybe this is a MN thing, but we always used to cut it into 4 triangles and then pace them around the outside of the plate and fill with chips in the center.
Right on, Bri.
That’s a winner Brian, chips and pickles complete the sandwich!!….looks outstanding!👌👌👌👏👏👏😁😁😁
HEY!! just noticed you made it over 1M subs! Congrats Brian!
The turkey club is my go-to comfort food. Good day? Turkey club. Bad day? Turkey club. End of a long hiking trip? Turkey club. After a long night shift? Gonna want a turkey club (ideally with steak cut fries and ginger ale). Whenever we move (military family) I must seek out the new, best, turkey club in town. I sent a link to this video and warned my wife that a new cooking obsession was about to be triggered.
The store bought white bread you showed is actually the white bread we use and it is quite good when I don't feel like making my own.
Please tell me the name brand of the store bought bread. I have a hard time finding the right bread for this type of sandwich. Thanks!
@@janelynn2560 "Nature's Own Perfectly Crafted Thick Sliced White Bread". The one in the blue bag specifically.
This looks delish! Will for sure Make for the Fam when boating!!!! When will we see you two????
one of the best food channels on RUclips. Some of these I think I can do, others not so much. But I love the end results of Brian's recipes.
Congrats on topping a million subs Brian. You deserve it!!!
Saved in cooking Playlist
Great recipe! Captured the essence, without a bunch of one-up bells and whistles. And thanks for not dragging us into the marble swirl rye bread that suddenly seems to be so trendy for this classic, dunno why everybody's going there. I do feel a club should be cut in quarters, not halves -- I don't think I've ever seen one in a restaurant that wasn't. After all there are four party toothpicks, and you only live once.
A cheap rotary slicer such as the one by Chef's Choice is worthwhile if, like me, you make sliced roast beef, turkey, ham, salami, etc. more than a handful of times each year. I think I spent something like $120 at Costco for mine several years ago and it was worth the price. It's also great for quickly slicing baguettes into consistent thickness pieces.
This dude doesn't mess around! My mouth is watering. I need to make this sandwich!
I LOVE club sandwiches; I think I am going to try this for some lunches next week, egg sauce included. the sauce just looks like it kicks ass.
My favorite sandwich! Thanks Bri!
This was my favorite episode ever. I'm not sure why. Could be because I was eating a great meal here while watching or that I learned so much this time. I don't know man but this was gold to me.
Big congratulations to you both for hitting 1 Million subs!!!!!!
Im right now in the middle of making your Italian beef recipe and I got to say it smells amazing.
thanks for including the pickle. this looks amazing
That was a work of art.. the addition of the Ruffles was perfection!
That famous sauce looks so dang good, really ties it all together!
Yeah...I'm a sandwich, club, turkey, and egg fan..so I'll be making this soon. Thanks!
Looks immaculate, Bri.
The famous sauce is tempting
hi brian... thank you for this recipe! the sauce looks very eggy 🥚i hope you have a great day
That cross section was magical
I WILL try that sauce! I love a club sandwich, this'll be interesting...
I can not wait to try that sauce!!!!
Thank you russel, very cool👍
I'm enjoying your video. I Love bacon, turkey, ham, Clubs. Although you didn't use ham. I'll try your egg mixture one of these days. Thank you for your service.
Hello from Turkey!
Bri upgrading from the Prius to a Bronco! Look at him goooo!👏👏👏
Union loafers is fantastic!
I make a turkey club every year the weekend after TG. It is quite a production.
What a sandwich! We love turkey club. I like to smoke the turkey sometimes, and need to make that sauce.
Congratulations on passing 1 million subscribers!
Hi, Brian … your videos are SENSATIONAL !!! Keep up the great work …
Really good looking sandwich. On my way to store to buy a turkey breast. Think I'll use marble rye. That's what I use for my panini Reuben sandwich.
Yep definitely on my top ten list of favorite sandwiches
Honestly looks incredible
As good as this looks, and it does, my favorite is a BLT and then turkey with Swiss cheese. But that’s what I love about cooking- the variations on a theme 👍✌️☮️
Perfection on a plate. I think I'm going to finally get off my butt and make some of this bread.
Some of my local places have started making their turkey clubs with one layer of turkey and bacon and one layer of lettuce and tomato. Kind of a stealth de-contenting, if you will.
Time to fight back.
Thank you and congratulations!
7:03 looks like some mutant fish from The Simpsons. Poor thing got cut in half! Grats on a million subs, so well deserved. A million more 2024!
Durkees truely is the best turkey sandwich condiment
Awesome video Brian , i was thinking about Sourdough ciabatta and i thaught it would be a great video and a sandwich recipe with it.
That looks fantastic!
Thanks Ben
Absolute perfection!
One of my all time fav sando's. I use the Dietz and Watson Pepper Turkey.