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2 Dollar Sandwich (But Cheaper)

A great sandwich is usually overpriced. But you can make this homemade sandwich for a total of 2 dollars PER SERVING. That means your 12...

A great sandwich is usually overpriced. But you can make this homemade sandwich for a total of 2 dollars PER SERVING. That means your 12 dollar sandwich is going right out the window.

SUPPLIES USED:


INGREDIENTS:

Deli Meat:

  • 1 Large Turkey Breast skin on or off

  • 1 gallon ice water

  • 3/4 cup (216g) kosher salt

  • 1/2 cup (115g) brown sugar

  • 2 bay leaves, crumbled

  • 3 sprigs thyme

  • 1 Tbsp (9g) black peppercorns


Sandwich:

  • 1/3 cup (80g)mayonnaise

  • 1/4 cup (48g) yellow mustard or Dijon

  • 1/4 cup (20g)finely chopped parsley

  • 2 cloves garlic grated

  • 8 slices bread of choice

  • 1 lb sliced turkey deli meat

  • 1 (1/2lb) container grape tomatoes

  • 3 Tbsp (45g) vegetable oil

  • 1/2 head iceberg lettuce

  • Thinly sliced red onion *optional*

  • Swiss cheese


INSTRUCTIONS:

Brining Method:

  1. Fill a large container with 1 gallon of water.

  2. To water, whisk and add in kosher salt, brown sugar, bay leaves, thyme, and black peppercorns.

  3. Pat dry skin-on turkey breast. Submerged into the brine. Cover and fridge overnight.

  4. Pat bird completely dry. Place on a wire rack set over a rimmed baking sheet lined with foil. Optionally coat with vegetable oil and additional seasoning.

  5. Place into a 400F oven for 30 minutes or until an internal temperature of 163F.

  6. Let rest until room temperature. Wrap and fridge until completely cold (3 hours to overnight).

  7. Thinly slice before serving.


Sandwich Method:

  1. In a medium bowl, add in mayonnaise, yellow mustard (or dijon), chopped parsley, 2 cloves of grated garlic, and season to taste with fresh ground black pepper and kosher salt. Mix together until combined.

  2. In a large skillet, heat oil over medium-high heat until shimmering. Add in tomatoes and let sear/char for about 3 minutes. Remove once seared/charred, place to side and season with salt and fresh crack black pepper.

  3. Thinly slice red onions. Place into a bowl covered with a wire rack and fill with water. Run water over onions for about 30 seconds. Drain.

  4. Slice 8 slices of bread. Optionally toast the bread using a toaster or over melted butter in a pan.

  5. On both halves of bread, spread on a generous amount of the mustard mayo sauce followed by lettuce, tomatoes, thinly sliced red onions, sliced turkey, and swiss cheese.

  6. Top with the other half of bread, slice and enjoy.

8 Comments


trinaleefreeman
Aug 13, 2022

Do you brine your turkey again if the turkey was pre-brined?

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purplecats
Jun 04, 2021

Fyi, his directions only say a to smear a generous amount of the sauce on your bread. No where does it say use all the sauce you made.

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spin_lock
Apr 10, 2021

I used a 1kg skin off turkey breast and initially put it in the oven for 30min at 220c. Then when taking the temperature it was 55c. It needed way more time in the oven, like an hour or more, in the end I just stuck the thermometer in the turkey and set the alarm for 72c (165f) and waited. Would be nice to mention the weight of the turkey breast instead of saying "1 large" is all quite relative.

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Jordan Haddox
Jordan Haddox
Apr 10, 2021

Josh can you add a option to print the recipe ?

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Iz
Iz
Apr 08, 2021

How long would the cold cut last in the fridge?

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