Make and share this Turkey Confit Club Sandwich recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time P1DT14h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the turkey:
- Preheat the oven to 300 degrees F. Sprinkle the turkey breast liberally with salt and pepper. Rub with the brown sugar and chopped thyme. Wrap in aluminum foil and roast in the oven until the meat has reached an internal temperature of 160 degrees F, 4 to 5 hours. Remove from the oven and let cool completely before opening and slicing.
- For the confit:
- Lower the oven temperature to 200 degrees F. Warm the duck fat in a large pan big enough to hold the legs and thighs. Rub the legs and thighs with salt, and then submerge in the duck fat. Add a sachet of the thyme and the bay leaves to the fat. Cover with aluminum foil and roast until the meat is tender and pulls away effortlessly with a fork, 6 to 8 hours. Remove and let cool in the duck fat overnight.
- Gently warm the turkey confit, just enough to remove the turkey from the fat. Shred the meat into pieces and toss with a little bit of the reserved fat. Reserve some more of the fat for assembling the sandwiches.
- Press the confit into a baking dish or small baking tray in a single 1/2-inch layer. Lay plastic wrap over the tray directly touching the confit, and place another tray on top. Add a few cans or weights to press it down and let it sit overnight.
- Unwrap the confit and cut 1 square per sandwich about the same size as the bread slices. Toast the bread, and then slice the turkey breast very thinly across the grain.
- Heat 2 tablespoons of duck fat in a nonstick pan over medium heat until hot. Place the squares of confit in the pan and fry until brown and crisp on both sides. Spread mayonnaise evenly over the bread slices. For each sandwich, place the confit on one slice and top with another piece of bread. Add 4 slices bacon, some tomato, turkey breast and lettuce. Top with last piece of bread and serve.
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Zenitsu PUn
[email protected]This sandwich is a bit expensive to make, but it's worth it for a special occasion.
leslie simons
[email protected]I've made this sandwich a few times now, and it's always a hit. It's a great way to impress your friends and family.
Honey 555
[email protected]This sandwich was a bit messy to eat, but it was worth it. The flavors were amazing, and the turkey was cooked to perfection.
Ex Mohan
[email protected]I'm not a big fan of sandwiches, but this one was really good. The turkey confit was amazing, and the combination of flavors was perfect.
Koteh Basse,Tambasansang
[email protected]This sandwich is a great way to use up leftover turkey. It's also a great option for a quick and easy lunch or dinner.
Melanie Garcia
[email protected]I'm a big fan of turkey confit, so I knew I had to try this sandwich. It didn't disappoint! The turkey was moist and flavorful, and the combination of flavors was perfect.
Belal selim
[email protected]I had some leftover turkey confit, so I decided to try this sandwich. I'm glad I did! The sandwich was easy to make and it tasted great.
Dairy Milk
[email protected]This sandwich was delicious, but I found it to be a bit too rich for my taste. I think I would have preferred it with less mayo and cheese.
Amena Khatun
[email protected]I made this sandwich for my husband for lunch, and he raved about it. He said it was the best sandwich he'd ever had. I'm definitely going to be making this again.
Prabin Chaulagain
[email protected]This sandwich was a bit time-consuming to make, but it was totally worth it. The end result was a sandwich that was both delicious and impressive-looking.
Kingsley Ezekwere
[email protected]I'm not usually a fan of turkey, but this sandwich changed my mind. The confit process made the turkey so moist and flavorful. Plus, the combination of bacon, avocado, and tomato was divine.
Cynthia Kevin
[email protected]This turkey confit club sandwich was a hit at my last party! The flavors all came together so well, and the turkey was cooked to perfection. I'll definitely be making this again soon.