The Legendary CLUB Sandwich with Homemade Deli Meat

[@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.

[@steven4966]

Yup

[@BreDawg714]

What do you mean when you say “my people” please be inclusive. We building adversity to get to where we need to go because we all know where we came from cause if you look down the wheels on the bus go round n round.

[@donthompson567]

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.

[@petermcguire4769]

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.

[@imnbama4847]

Thanks!

[@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! 😮

[@BriannaSanchez-m8t]

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!

[@robingadd1216]

Outstanding !

[@mssavedin92]

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

[@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!!!!!!!!!!!!!!!!!

[@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.

[@suzilahlah]

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

[@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 !!!

[@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.

[@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.

[@adelejoesph4140]

Greetings from Decatur, Georgia everyone!!!

[@JR-tr1df]

Greetings from Hell, California!

[@bennoe5715]

Greetings from Buckhead!

[@elizabethgroeber8072]

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

[@MalRome]

That looks magnificent. Well done 😊

[@edwardkornuszko4083]

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

[@51rwyatt]

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.

[@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... 🤔

[@g0stkid8_3]

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]

@@g0stkid8_3 Once again... I'd like to know more.

[@z1kp2]

​@@g0stkid8_3 ... Never thought of this for decarbing. Do you decarb, then grind up, add butter/ghee back in, then strain?

[@kombinat0r]

@@Duschbag such as?

[@jamisonandtheothergu]

is there any issues with the plastic melting or getting into the meat?

[@wayne_jkl]

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

[@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. 😊

[@martinarcher1503]

your best ever episode, right there!

[@dylanogden95]

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

[@YY-jv4uu]

Is there any way to do this without the cling wrap?

[@GogoHagbard]

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

[@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

[@ComfortsSpecter]

“Simple, Efficient, Glorious.” Incredible History Good work

[@mpallister87]

Straight to Amazon to pick myself up some more kitchen appliances.

[@bradyrose9277]

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

[@mmmed1]

I'm for 'em

[@Zachary_Sweis]

Club sandwich is so good, and so nostalgic.

[@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.👍💕

[@daandemeyer1708]

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

[@lovly2cu725]

no bacon?

[@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!.

[@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.

[@EdgarAllanJo]

My mouth is watering! 🩷

[@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.

[@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.

[@JonsDailyEats]

I'm such a foodie, this video has made me so hungry for a club sandwich and it's 130am lol

[@jcdcolumbus]

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

[@JaqenHghar.]

I follow like 10 different cooks but youre the only one that somehow always has gourmet looking perfect ass tomatoes regardless of the season. I dont understand what you're doing but youre invited to my superbowl party

[@Russtastic]

Gotta do this one! And I need that hoodie!

[@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.

[@Needsakidney]

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

[@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.

[@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.

[@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.

[@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.

[@thestew57]

After the races I went to as a kid with my folks, wed always stop by at Dennys for that late night food run before heading home and wed always get a Club sammich. Such a comfort food the club.

[@jeanettenizza8082]

Thank you, for your take on a club sandwich. My own favorite is roast beef medium rare, Swiss cheese, lettuce, paper thin sweet onion, half sour pickle chips, on toasted rye or potato bread. I've been cooking the roast beef myself for years as deli roast beef is up to $16.00 a pound in my area.

[@rw5096]

Also a note on cooking bacon in my experience I cook it just like you but I use a wire rack instead and don't need to flip it. Just gotta lube the wire rack before or it can stick. Perfect crunchy bacon with minimal effort except maybe rotate the pan once.

[@buffysheffield1328]

Love a good club sandwich! Since half a century plus ago! Rock on!

[@Matein13]

I've had a Joule for maybe 4 years, and it's one of the best investments I've ever had. Just in terms of storage...you can shrink wrap and freeze a bunch of seasoned steaks, fish, chicken breast, you name it. Then just throw it in the joule straight from the freezer and you're good to go. It really is a miracle machine.

[@kimandgreg4404]

I LOVE this! I will try this for sure. It is a lot cheaper than deli meat. Also, off topic, when you flip numbers or don't remember then correctly, it is called Dyscalula. I know, because I have it. It really sucks.

[@basilbickford5906]

Another great sandwich brother

[@DC11GTR]

The only places I’ve ever gotten a club sandwich that I genuinely loved was at in the mid-west at “Denny’s but 1 small step above” kind of franchise restaurant in the 90s. I’ve had plenty of decent to good ones elsewhere, but for some reason, Village Inn and Perkins just had a knack for that sandwich 25-30 years ago lol

[@rbu2136]

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

[@LennyMiller739]

I've done the same deli chicken, made pretty much the exact same way but no meat glue. Works fine, you don't need it the full size, it's still small anyway

[@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.

[@samueloakley4254]

I always thought they were called club sandwiches because they got served in like, country clubs on golf courses

[@missyk5474]

This sousvide thingie is intriguing....

[@shabsn3993]

Waiting for this since month ❤

[@joannebarbagallo2696]

Can you show how to make more cold cuts? Do you prefer this over using a food processor?

[@Merv-Bob]

DIY deli chicken is on the to do list. I might try coating with cracked pepper or Italian blend or Mexican blend . . . Cheers, Mark

[@MailOrderGamers]

Timeless classic

[@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

[@Adoubletrippletap]

While he does do great (I hate him) quality videos. He is in a large market. Cooking shows on you tube?? Everyone is doing it. He also has terrible fan engagement.

[@andrewkowalewski7380]

You mentioned that one could do it with turkey breasts. Any recommendations on time/temp for both the brine and the sous vide?

[@MadMFox]

Awesome looking C.L.U.B. sammich!!

[@Brad-ic4bp]

I’ve always loved club sandwiches (typically turkey). It’s my favorite item in the Cheesecake Factory’s massive menu booklet.

[@mariasimon3328]

My husband is obsessed with the Sous Vide.

[@adambrill5406]

Legend 🔥

[@danielsantiagourtado3430]

Love your content ❤❤❤❤

[@dakotajean7540]

Link to recipe isn’t working! I can’t wait to make this!

[@kingmatt54]

I'mma finish this video and make a club sandwich eventually but right now that ham and american is lookin good.

[@SquirtleEatsAll]

I always love it when a cooking channel shows their mistakes

[@rw5096]

I like the idea of creating your own deli meat, can you add other spices to the brine to flavor it or do it after when you roll? Been wanting one of those water bath devices for a while.

[@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

[@stephentoumi]

Epic sandwich

[@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 😍

[@JWoodcock]

There's no way I'd be able to do this whole human thing if sandwiches didn't exist.

[@Michael-xd7sj]

How do you feel about frilly toothpicks?

[@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 😊

[@The-Dark-Complex]

I’ve never seen a tomato like that. Perfect

[@sweetsuccesstrading5097]

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

[@gregsavchuk3239]

Stephen, thx mahn! Okay, I'm getting a sues vide. Been putting it off for years... Oven Baked Bacon, sprinkle on Paprika, Black Pepper and Brown Sugar, no regrets. Toss on a few thin slices of avocado, or an avocado oil mayo with a splash of Hotsauce (aoli), why not? Much Respect and Kind regards to all...

[@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.

[@OrbObserver]

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.

[@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.

[@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!

[@yobobby9]

Also micro plastics

[@cmbaz1140]

Maybe should have used the mandolin cutter...

[@lovly2cu725]

My favorite and as luck would have it im getting one tomorrow

[@diablo5597]

Good stuff

[@Stafford-d8u]

Man, that’s a great idea. I’m gonna have to do that.

[@BirchWeber]

People always act like sous vide is a technique reserved for only the best cooks. On the contrary, I think sous vide is the best tool an amature can use.

[@adamjensen4877]

Club sandwich just always hits despite it's simplicity

[@kennyrosenyc]

Yeah, as a former butcher, there is plenty wrong with meat glue. I quote 'Transglutaminase is safe, but it's linked to higher increased risk of bacterial contamination and may also worsen celiac disease or gluten sensitivity symptoms'. In fact, it's banned in Europe.

[@chriskleps7253]

He’s making it with two pieces of chicken breast. The issue isn’t the glue. It’s that it can be used to combine hundreds of pieces together, increasing the odds that a contaminated piece is now part of the meal. It’s not causing it. It’s the same as why grinding your own beef is safer because it’s not composed of hundreds or thousands of separate cows.

[@kennyrosenyc]

@@chriskleps7253 Nothing 'causes' Celiac or Gluten Sensitivity. You just have that gene. Therefore, my statement stands. 'Meat Glue' is only used in the US and 3rd world countries because it's not safe to eat. And ground meat does not come from 'hundreds of different cows'. Infact, as you grind beef at a grocery store you have to log every box of meat you use. Each box is marked so that, should something happen, the meat can be traced back to a specific lot of cows. Usually those cases are about 40lbs and come from 1 or 2 cows depending on the cut. If you use Chuck, it's usually 4 in a case, so 2 cows per case. The price tag has the relevant info that allows you to trace this info. That's why America doesn't have sudden widespread outbreaks of Mad Cow disease.

[@jpbanksnj]

YES! Finally Sous Vide! I will not cook Filet Mignon any other way.

[@DennisinMA]

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

[@Rippers-TV]

The bacon pro-tip is super nice.

[@virtuserable]

1:02 - Shootable sandwiches are my favorite

[@ArtimSequoia]

Come to Minnesota! I can't get away from turkey...