The year is 1894. Don’t.
Don’t. Shh. This is a serious moment, okay? Why are you —
Why are you laughing? The year before,
we had the panic of 1893 in the United States. It was a severe
economic depression. New Zealand was the first
country in the world to allow women to vote. Let’s hear it for New Zealand. Yep, yep, yep.
[ Applause ] Cut to 1894.
That was 1893. 1894, the club sandwich
was invented, okay? It’s the best, and we’re
going to make it here, today on “The Cooking Show.” Strap in, people. It’s going to be a wild ride. This isn’t any normal
club sandwich. We’re taking it to
the next level with the turkey. Turkey is a very lean meat. It doesn’t have a lot
of fat on it. So it has a tendency to dry out
when you cook it. We’re going to be grilling
this turkey breast, so in order to make sure
that it stays kind of moist and flavorful, we’re going to
brine it in this solution of 6 cups of water,
1 cup of sugar, 1 cup of salt. It’s going to add flavor to it,
moisture. Let it cool slightly, and then we’re going to add
our turkey in there. It’s going to go overnight,
probably 8 to 12 hours. Any more, and it starts to
really kind of absorb too much of that salt and stuff. This is cooled down. We’re going to add — It’s about 1 1/2 pounds
of turkey breast. We’re going to fully immerse it. You can put something
on top of it, kind of make sure
it stays down a bit more. Ta-da! In the fridge, 8 to 12 hours. Oop. All right.
Look at this. So we’re going to take
our turkey out of the brine. Breast has a tendency
to be… not very fatful. Yep.
That’s a word, fatful. ♪ Doo, doo, doo, doo ♪ Heat up the old grill pan. We’re going to grill inside
because sometimes everyone gets upset with me
when I make everyone go outside all the time, particularly
Peter over here, you. He always complains when we
have to go outside, always. You hate going outside.
You hate the outdoors. You do. I’m just saying.
That’s okay? You do. Agree with me.
Shh, shh, shh. You hate it. I’m just going to drizzle
a little bit of oil on this because, as I said, “There’s not a lot of fat
in the old turkey breast.” Nothing. [ Laughs ]
You can’t read that, can you? I can’t read it either. Don’t worry about what I have
written on my hand, all right? Remember how I gave all those
facts in the beginning? That was 1893.
1894… [ Clicking ] In case I forgot.
[ Laughing ] I wrote on my hand, okay? See this hunk of meat
right here? Boom. Take a moment of silence
to respect the club sandwich. Okay. This is boring.
I hate moment of silence. Well, I like to close my eyes
because then it’s quiet. It’s like I’m sleeping, and I —
I’m quiet when I’m sleeping. I do talk in my sleep, though. My parents and my cousin
were on, like, a trip together in Connecticut
where shit gets wild, and my cousin and I
went out and had drinks, and then we came back and went
to go to sleep upstairs, and I woke up
on the couch downstairs. I don’t know how I got there,
so evidently, I not only do I talk in my
sleep, I walk in my sleep. It’s crazy, right? -Did you black out?
-I didn’t black out. -You blacked out, didn’t you?
-I was browned out. -Yeah, whatever.
-I browned out. Look at how thick
this shit is, okay? It’s not going to finish
grilling on here the whole time, so I’m going to pop it
into an oven. If you have a grill outside, grill it,
do it in direct heat, okay? And just cook it
until thermometer reads, like, 165 or whatever that is. I’m just going to color it
on both sides on the grill pan. I’m going to pop it
into the oven. Here we go. ♪♪ Good old streaky bacon. Cook this guy up. Like, my friend Jane was
a lifeguard every summer, and I would sneak into
the clubs where she worked, and she used to get
a free lunch or whatever, and we’d always get a club
sandwich 9 out of 10 times, and we’d share a club sandwich. It’s a really great sandwich
to share. Now I feel like I get a club all
the time at diners and stuff, but a club sandwich
just feels like summer to me. It feels like I’m laying
by the pool. I can feel the chlorine all over
my body from swimming and stuff, and then you’re having
a club sandwich. There’s that smell of, like, the
chlorine and the club sandwich. It’s something — I know
that sounds weird, but it’s —
it’s very nostalgic for me. Whoever invented the club
sandwich, they have, like, Einstein status,
in my opinion, or like — who’s that inventor that
invented the light bulb? — Edison. [ Laughs ] Thomas Edison status. This club sandwich is
going with onion rings. Okay? Let’s hear it
for the onion ring. Everyone, clap your hands,
clap your hands. Come on, Virginia, clap.
Thank you. Thank you. Thank you. Thank you.
Thank you. Thank you. Yes. Onion rings. I want to combine
the best things about onion rings
into this recipe, so we did. Just heat up your oil to about
375, and while that’s heating, we’ve got, I believe,
it’s 1 cup of all-purpose flour, 1/2 a cup of cornstarch, a teaspoon or so of salt, and a combination of baking soda
and baking powder. So the batter is going to be
light and crispy and airy, but it’s also going to cling
to the onion ring itself. We’re going to use
a white onion today. So a white onion
is a little bit more tender. It also has a little bit
more of a dominant onion flavor, which I like. Because this is an onion ring, you want to taste
the onion in it, okay? So I’m going to do a little bit
more than a 1/2 an inch, probably about
3/4 of an inch thick. Okay?
Just like that. You can cut onions
for onion rings as thin or as thick as you like. I like mine a little bit
thicker, for obvious reasons. I’m just going to peel apart
all the little rings. 1 1/4 cups sparkling water. When you whisk it too much,
you’re going to lose all those bubbles, you’re going
to whip the bubbles out of it. You don’t want to do that,
so do it last minute. Just kind of gently whisk it
in there. It’s going to foam up
a little bit. One hand wet, you’re going to dip it in there
and then drop it in, and then you’ll use the right
hand to keep that dry, okay? So I’m going to pop these guys
in, get her on in there. So it’s going to take about
2 to 3 minutes in the oil. You’re looking to cook
mainly the batter. The onion will cook
naturally in there, and you want to cook it nice until it’s
a little bit over-golden. All right.
These are looking pretty good. Don’t forget to salt it
right when it comes out. The thing about onion ring,
you’re always going to burn your fucking mouth on it
’cause it comes out so fucking hot and fast. Mm. It’s, like, sweet, crispy. Those are good. Okay.
The turkey has been resting. We talk about this all the time,
but letting your meat rest — it’ll let all the juices settle.
You can see, I’ve wiped up a little bit,
but the juices kind of… It settles.
It relaxes. It’s going to make your meat
more tender. Also, always slice it
against the grain. So just slice it away. Slap some mayonnaise on the
inside of both of these pieces. I do my lettuce on the bottom,
just like this. On the inside, I’m going
to put my tomatoes. You can see, these are
super juicy tomatoes. Then I’m going to season
my tomatoes, just a little bit of salt, little bit
of black pepper, as well. And then we’re going
to put our bacon — a few slices here and there. This goes on top. You got your perfect BLT,
but wait, there’s more. We’re going to make this
the ultimate sandwich, right? We’re going to make it
a club sandwich. So we’re gonna put
more mayonnaise on top of that bad boy. Then we’re going to top it
with our turkey. Last piece of bread,
a bit more mayo. That bad boy right there
is the best. We’re going to cut it
into quarters, so right across like this. It is a requirement, when you’re
making a club sandwich, to use these toothpicks. If you really want to go
festive, use an umbrella. Pin these together
into my four quadrants. ♪♪ Okay.
Ready for this? Oh, fuck. That is a club
sandwich right there. The onion rings
right in the middle. And don’t forget your
Goddamn pickles, people. The best way to eat your club — you’re going to have
some onion rings, but you’re going to also want
some potato chips on the side. Oh, yeah. The hardest thing about
a club sandwich is eating it because it’s so many layers
that, like, how? How do you fit this
in your mouth? Don’t watch me. The king, the queen
of sandwiches. If you want to join this club,
go to “MUNCHIES,” click the link
in the description below. It’s so good.
Thanks for joining me. Please make the recipe.
Enjoy. This is delicious. ♪♪ ♪♪ ♪♪