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
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[@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.

[@JohnHausser]

“I’m fcking simple to make but you gotta respect the rules” -The Club Sandwich 😤

[@lucascady4992]

Exactly, Turkey, Bacon, Ham, Lettuce, Tomato, and Mayo on Toasted White Bread! 😮

[@kombinat0r]

Fun sous vide fact: you can make liquor infusions in around an hour instead of several days. Throw all the ingredients in a ziploc bag and sous vide at 140 degrees. Chill in an ice bath and strain. My favorite is pineapple habanero tequila

[@Duschbag]

I'd love to know more... 🤔

[@its-the-FNG]

I don’t drink much anymore but this would be awesome to make as gifts for my friends that do. Solid tip! 👊🏻 I use mine for decarbing cannabis and making infusions into oil/butter/etc. and it works amazingly . Added bonus is I can do it without making my whole neighborhood smell of dank 😂

[@Duschbag]

@@its-the-FNG Once again... I'd like to know more.

[@z1kp2]

​@@its-the-FNG ... Never thought of this for decarbing. Do you decarb, then grind up, add butter/ghee back in, then strain?

[@kombinat0r]

@@Duschbag such as?

[@snex000]

Playing with transglutaminase without gloves on... brave man.

[@tgormtx]

For real.... that stuff works on your skin too.

[@WankenZeFurious]

​@@tgormtx And also heavily on the lungs

[@Shroomunati]

its nothing crazy chemically bad for you😮

[@WankenZeFurious]

@@Shroomunati we had to wear masks when handling that stuff

[@snex000]

@@Shroomunati Humans are made of meat, buddy.

[@Duschbag]

😮 For the FIRST TIME, I have a Sous Vide Cooker and Plastic Tub and EVERYTHING I NEED to actually make this. Except for the freakishly ENORMOUS Chicken Breasts... Yes, I even have the Kewpie Mayo... Because I'm a regular at my local Asian Grocery Store and addicted to Ramen. 😊

[@Shalominati]

Important to note that cooking chicken to 165 instantly kills any bacteria. Cooking it to a lower temp is safe but do keep in mind the meat needs to be held at that temp for longer the lower the temp the longer the hold. Ex: USDA recommends 47 seconds for lean chicken (breast) and 55 seconds for fatty chicken cuts.

[@bstewartexecutivecarcare3797]

Nice, but I make mine with turkey and Swiss, then add the BLT part. And you forgot about the pickle‼️ The first time I tried one was at a country club as a child, so I just associated “club” with country club. Still a great sandwich.

[@howward4071]

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.

[@loristrong462]

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 !!!

[@adelejoesph4140]

Greetings from Decatur, Georgia everyone!!!

[@JR-tr1df]

Greetings from Hell, California!

[@bennoe5715]

Greetings from Buckhead!

[@lucascady4992]

Maybe it's a regional thing, but our Clubs here in Michigan, have Turkey, Bacon, and Ham?! 😮😅

[@HonoluluBlue81]

Yup, was thinking the same. I’ve never seen a club sandwich here with chicken.

[@whoareyou2me]

Ohio too. If there's Chicken it's called a 'chicken club'.

[@jaye212]

NY here… Been eating Club sammys for over 50 years and they’ve always been Turkey, ham and bacon-starting with my first one from the iconic Woolworth lunch counter 😊

[@ned711]

Great sandwich. Great job. But when I just poach the chicken breast? Straightforward and easy without an expensive machine.

[@mokisan]

How long do you poach it for?

[@nic.trades]

A sous-vide circulator is like $50 nowadays.

[@Toastybees]

Sous-vide is just poaching with more control. Sure I could go outside and build a fire too or I could just use my stove, tools evolve.

[@christophe5756]

The Sandwich was invented by an English nobleman to keep his and his guests hands clean during card games. -Long before the days of wonder bread, and not very working class at all.

[@Nunya-77]

the club is boring :P lunchmeagt, chease toasted bread.. Im not a processed meat kinda gal.. give me a carprese sandwich anyday

[@InternetFad]

This is interesting but there's no seasoning on your meat...that's kinda bonkers. Also, wouldn't it just be similar to boiled chicken at this point? Why not just bake and slice the chicken normally? I feel like head to head it would taste much better.

[@McNasty43]

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.

[@RLH_ITALIA]

Sheer perfection! I had always heard that the sandwich was invented and first served at a country club therefore the name. ButI do like the acronym story.

[@CantoneseFoodRecipes]

😮😮😢interesting on how sandwich meat are made with that glue powder

[@tonkabear2369]

Right, I don’t see myself doing that.

[@cocoxcocoa]

I feel like the whole rolling the chicken into a log and gluing it together step is a little pointless since you don't get those perfectly thin and round slices at the end anyways. Just seems like a lot of extra work and plastic for little gain.

[@InternetFad]

right? and if you bake it and season it instead you'll get a delicious outside!

[@TheJoshElkin]

Like this comment if you think Stevey Boy should ditch the mouth guard.

[@daandemeyer1708]

A famous club sandwich in Belgium: ham (pork), cheese (gouda mostly), mayo, tomato, lettuce and cucumber.

[@lovly2cu725]

no bacon?

[@saucekatoosh8664]

Add more carbs to anything and it will be come popular.

[@ComfortsSpecter]

Mmmm, Yes Cholesterol; Perfection Finally, an echo chamber video that actually help’s facilitate My Downfall God Bless You

[@VinceKully]

are you actually dyslexic or did you just make a mistake? no shade either way. genuinely curious. sweet vid

[@dylanjfrank28]

Is it safe to handle that stuff with bare hands? I’d have to Imagine what can break chicken can also damage your hands. Also breathing that I’d assume could be very damaging your lungs.

[@JPlokford]

I'd skip the whole meat glue bit. Seems pointless unless you want perfect round slices.

[@youknowme1475]

greetings from Norway.

[@Duschbag]

Wow... I'd love to come explore Norways Food Scene... 😋

[@bkm2797]

As a kid, the Club sandwich was my favorite to order at a restaurant called Ronnie’s in Orlando, Florida. Yours looks great, but you are missing the ham, lol, at least that was the way they made it, and of course roasted turkey and bacon. Thanks for sharing Stephen, always a pleasure.👍💕

[@shanerogers7782]

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

[@dw908]

I thought the DIY deli meat was just an overreaction, until they reported another (10th) death today. Seems like a bit of work, I'll just stick to thin slicing whole roasted breast 🙃

[@DJ-nn6vg]

Get a Costco roast chicken, microwave the bacon and start eating in 90% less time.

[@Lettuce-and-Tomatoes]

I did something similar last fall after I acquired some turkey the day after thanksgiving on clearance for next to nothing. I cooked the meat sous vide and then finished it under a broiler basting it with butter and something I found at the Mexican grocery store called “Sazonadzor Total”. It was delicious. I don’t have as much confidence in my meat gluing skills as you have, so I partially processed the turkey meat in a food processor with the transglutaminase. It was in small pieces (maybe 5 to 6 pulses). It was far from mush. I don’t have any more meat glue. However, I have a hunch that it may not be needed with the food processor method. I’m pretty sure that turkey has myosin in it (or something similar). Myosin is what makes ground beef stick together. Here’s my idea. Process the chicken using 5 to 6 pulses and then put it in your stand mixer with the paddle attachment and let it go. I think this will further release the myosin (kind of like how sausage is processed). When I did this with the turkey, food processor and meat glue, the texture was fine. I think that a spin through the stand mixer with the paddle attachment may be enough to substitute for meat glue. If you get bored one day, please consider trying to make poultry deli meat without transglutaminase. I’ve checked multiple packages of deli meat at the store and I’ve never seen this ingredient listed on the label.

[@iblong9505]

You can't leave a steak or chicken breast in a sous vide for more than 4 or 5 hours before it begins to turn to mush, so starting it before work wouldn't work. Although short rib or pork shoulder can and should be cooked for days. Watch Guga.

[@giraffesinc.2193]

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.

[@wisardofw]

Just one little thing that drives me crazy is how everyone in America pronounce the Sous-vide techninc You pronounce "soo-vee" nowhere in the any french speaking country it is pronounce that way. It should be pronounce "soo-vid".

[@madmh6421]

Thanks for bringing back old memories! When I walked downtown, even before school, to have lunch with my Mother, the lunch counter we went to had the most crispy, thin sliced bacon you can imagine, like they don't make these days. The bottom had the bacon and turkey, but the top had deli sliced ham, also like you can't buy the quality today, and the bacon was almost instantly cooked on the hot griddle before your eyes, then the turkey and ham was barely touched on the griddle. Always with the frilly tooth pics, holding the quarters together and a sweet pickle chip skewered under each. No fries, but always with an unlimited supply of Ripples type potato chips. No such thing as free refills than, so more chips, meant more sodas sold!. I didn't like them then, but I seen to remember giving my dill pickle wedge to my Mother. Might have been a different lunch counter than Woolworth's! I think I have seen these in the automat, you may have to look-up that one!.

[@loufancelli1330]

Sous vide is a great and like you said, very applicable to home cooking. I;ve been doing it for almost a year, and will definitely have to try making my own deli chicken with it. I also remember the first time I encountered the club sandwich, it was as a kid at the "fancy" restaurant in the department store. I was amazed by the 3 slices of bread lol.

[@jono6379]

Looks good. Cant wait to see what you do with the sous vide. I just got mine not long ago and still trying things out. I just did beef hearts the other night and they turned out amazing. 131 at 10-12 hours if you're interested just make sure you butcher them appropriately.

[@Amber_R]

I am weird with raw chicken and I need to clean it off completely (veins, fat, etc. - sorry) Does anyone remember the deli meat called "chicken roll"? I ate it in the 80s or early 90s now it sounds gross to me but this (after cleaned) this looks good.

[@rbnice1]

lmao you made that like 10 times more complicated then it needed to be. Because you cant over cook it just set the temp you want the final to be. Then put your food in it. if its frozen it will take longer if itsnt then it wont....... grab a frozen steak or chicken breast leave it for 3-5 hours. not frozen leave it 2-3 hours.

[@stevenrodriguez9655]

Strange I never have to fuss with my bacon like that in the oven. I never have to flip or move. Just line a tray, jam it in the oven at 350° and they all come out perfect crispy flat pieces of bacon at the same time. I use a cooling rack though.

[@BilboSagBag]

Looka awesome. Is it true though if you are working with the meat glue to wear like a mask or something because you don't want to risk inhaling it?

[@sauwcebaowss9278]

I always thought about making salami myself and deli meats. Can you make a video(s) about making different kinds adding seasonings. This could be a good series if people are interested in curing meats

[@bobbyadamson2333]

The way a sandwich “used to look like” is how I grew up eating sandwiches at home. And it feels like not that long ago. But it kinda was I guess? That’s wild. I’m gonna make a chicken sandwich like this soon. You rock

[@heavyq]

I love brining chicken because not only do you get juicy flavorful meat, you also get a delicious drink to quench your thirst while making the rest of the meal.

[@russstevenson3377]

Ive always maintained that you can tell the quality of a diner or restaurant by ordering a turkey club. You just created a flawless club, until you added the Franks😂

[@rbu2136]

USE PARCHMENT PAPER FOR BACON!!! Makes clean up so much easier. 😂

[@stevenjohnson249]

If you're going to use one of those cheap slicers then you have to put the meat in the freezer for 45 min so the machine can make a clean cut through the outside edges of the meat.

[@KimKim-wu6xj]

I don’t understand how dude has so little views! His realness, knowledge and passion.. in every video. That’s what it’s about

[@KRayxKodessA]

Once the air is out of the sous vide bag, you can also just butterfly/chip bag clip the top of the ziplock to the cambro without the need for a weight.

[@beefwil]

Sorry bros! This is not a club sandwich! Lettuce and chicken on one side and bacon and tomatoes on the other! Try it blind , it s totaly different!!

[@MG-qd6im]

8 minutes of meat glue and sous vide out of 14 minutes to make a club sandwich, and teaching us to cook bacon. Dude, take a vacation, and clear your head.

[@first1097]

Moore! Make capicola or maybe one of those kind of grilled sausages that they cool down and make slices of with the red dusty crust 😍

[@mattashby3642]

I didn't know you had dyslexia. As a disability advocate I thank you for talking about this 🤟

[@kabel9357]

I never thought I would use the Immersion Circulator as much as I do ( I have the same model and love it). It's amazing.

[@craigspice7132]

I order the club sandwich all the time and I'm not even a member, I don't know how I get away with it. Don't quote me on that because it's already a quote

[@dreadsocialistroberts]

You don't need a fancy machine. A cheap food saver to vacuseal is worth it, even if you don't sous vide.

[@TheTubecrap]

Be careful with the meat glue. You should be wearing gloves and a face mask. You definitely don't want to breathe that stuff in.

[@Tyf13]

Love this channel it influenced me to start my own food vlog and I think he is the only person in existence that can pull off the PaRappa the Rapper look.

[@__8868]

Thank you for this. After finding out boars head was killing us I stopped buying deli meat.

[@chriskriskovic5914]

That Balmuda may add steam but based on appearance, evenness, etc it seems to be a $200+ toaster that is bad at making toast

[@suzilahlah]

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

[@chanologist]

its gotta be Helman's mayo for me, i tried Kewpie it just tastes like miracle whip to me which i do not like

[@bradyrose9277]

Let me ask you a question, how do you feel about frilly toothpicks?

[@jonarse]

Bare hands? I thought meat glue was dangerous and would stick you to the meat from other videos I've seen.

[@sweetsuccesstrading5097]

Another thing that works for slicing thin, is to slightly freeze it, then use a mandolin to slice it 👍

[@binkymagnus]

i order the club sandwich all the time and i'm not even a member, man. i don't know how i get away with it.

[@djstuc]

I just cook the breast then cube it up into small bite size then mix it with mayo and a bit of cayenne.

[@waynejkl4035]

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

[@hi-muckety-muck]

Did someone finally show me what was meant by 'I'm using a chicken to measure it'?

[@edwardkornuszko4083]

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

[@CowenSuper]

you’re literally my comfort person i love you kislux !

[@nancythompson6425]

If you roast your bacon on a rack inside that pan, they cook more evenly and quickly.

[@jcdcolumbus]

Look amazing. This + Swiss Cheese s the perfect sandwich to me.

[@DennisinMA]

Do not Sous vide your steak all day. The temp stays in the danger zone for hours!

[@IAMBIGSPOON09]

The perfectly timed video. I just bought a meat slicer

[@virtuserable]

1:02 - Shootable sandwiches are my favorite

[@adamjensen4877]

Club sandwich just always hits despite it's simplicity

[@dogden95]

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

[@MrMisterChristian]

I was hoping there would also be instructions for how to cook this in a pot.

[@robv13m40]

I always use chicken, ham and bacon as the proteins on a club sandwich

[@KviKolakowska]

from *luxrul* bought a Birkin and I went into Louis Vuitton at South Coast Plaza with a friend who wanted to buy a card case and we received great customer service. They offered us water..LOL I would never buy authentic knowing that are just as good.

[@creelin489]

cook pancakes in that bacon fat. Just...trust me here

[@tetepeb]

Only an American would call that "a little" mayo...

[@SquirtleEatsAll]

I always love it when a cooking channel shows their mistakes

[@Needsakidney]

This was a god damn master class on club sandwiching. Well done!

[@PhaTs00p]

lol meat glue and water bath, feels like it's 2016 again

[@stagglee]

I get the club sandwich all the time, and I'm not even a member man

[@YoungManDub]

Please keep the mistakes in your videos 😉

[@zekebones34]

Meat glue and no mask?! Inhale that and let me know how you feel

[@munkeycrew2111]

Buddy turned me on to sous vide and chimmi. Nuff said.

[@basilbickford5906]

Another great sandwich brother

[@averysujkowski2346]

C.hicken L.ettuce U.nder B.acon

[@Viettienfoods]

Bánh mì tuyệt lắm sao

[@carl825]

Meat press with thermometer is a lot easier

[@nicholasrizzo2156]

I absolutely love a club sandwich

[@jaydailey189]

A slice of cheese? Maybe a little Swiss?

[@originalhgc]

It's a beaut. Gotta find that meat glue.

[@professionalidiots101]

You forgot to butter the bread 👍🏻

[@randymathews3348]

My 🥷 enjoy 😂😂