Turkey Katsu Club Sandwich
This Turkey Katsu Club Sandwich delivers exactly what it promises. All of the classic club toppings with the addition of a crispy turkey katsu cutlet, shaved cabbage, and katsu sauce.
Equipment
- Loaf pan
- Large skillet
- Large baking sheet
Ingredients
Sandwich Bread
- 315g (11 oz) milk I used 2 %
- 15g (0.5 oz) dry active yeast
- 30g (1 oz) honey
- 2 tsp kosher salt
- 3-3½ cups all-purpose flour
- ¼ cup unsalted butter softened, cubed
- olive oil for greasing the bowl
- 1 large egg
- 1 tbsp water
Turkey Katsu Club Sandwich
- 6-8 slices thick cut bacon
- 2 turkey breasts boneless, skinless, seasoned
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- neutral oil for frying
- ¼ head red cabbage thinly sliced
- 2 -3 tomatoes sliced
- ½ head green lettuce coarsely chopped
- mayonnaise for spreading
- katsu sauce drizzling
- cocktail picks for securing the sandwiches
Instructions
For the Bread
- Start by pouring the milk into a small saucepan. Heat the milk to 100°F. Sprinkle dry active yeast over the surface of the milk and let sit for 10 minutes or until foamy.
- Once the mixture is foamy, pour it into the bowl of a stand mixer fitted with a dough hook. Add the honey, kosher salt, and two cups of the flour. Set the mixer to a medium-low speed and mix until a loose dough forms.
- Start adding flour a 1/4 cup at a time. The amount of flour you add to the dough can vary based on the environment you’re mixing it in. Humidity or lack thereof will dictate how much flour you use, so go slow. You’ll be adding somewhere between 3 - 3 1/2 cups of flour but don’t be skeptical if you add slightly more or less.
- Once the dough cleans the sides of the bowl and is slightly tacky, start adding the butter. Add the butter a couple of cubes at a time and wait for them to become fully integrated before adding more.
- Once the butter is fully-integrated, transfer the dough to a floured surface and knead for 5-7 minutes. Once the dough feels elastic and silky to the touch, form it into a ball and place it in a large bowl, greased with olive oil. Cover and let rise for an hour and a half or until doubled in size.
- Once the dough has risen, deflate the dough and form it into a rough rectangle. Roll it into a log, burrito-style and pinch the edges to form a seal. Refine shape and transfer to a loaf pan. Cover and let rise for 30 minutes before baking. This is the perfect time to preheat your oven to 375°F.
- When the oven is up, whisk the egg and water together in a bowl and brush it over the surface of the dough. Bake the bread for 40 minutes until golden. Let the bread cool completely before slicing.
For the Sandwich
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and arrange the bacon slices evenly spaced across it. Pop the bacon in the oven and bake for 18-20 minutes or until crispy.
- Slice the turkey breasts through the center to form two cutlets. Place the cutlets between two pieces of parchment paper and go to town on it with a mallet. Once the turkey cutlet is at least 1/4 of an inch thick transfer it to a plate and set it aside.
- In a wide, shallow vessel, like a pie plate, whisk together the cornstarch, the flour, and salt. In a separate bowl, beat the eggs and set it aside. Finally, pour the panko breadcrumbs into a pie plate.
- Take a turkey cutlet and dredge it first in the flour, cornstarch mixture, then coat it in the egg, before tossing it in the breadcrumbs.
- Once the cutlets are breaded, heat 1 inch of neutral oil, I used canola, in a large skillet and fry both cutlets until golden, about 3 minutes aside. Transfer the cutlets to a plate lined with paper towel to drain. At this point your bacon should be done, so do the same with it.
- When you’re ready to build your sandwich, toast two slices of the bread you made earlier and cover both slices with mayo. Designate one slice as the bottom and squirt a little katsu sauce on top of the mayo. Add a bed of shaved cabbage, followed by the katsu. Add a few slices of bacon and tomato and add some salt and pepper. Finish the sandwich with a crown of green leaf lettuce and place the top slice, well, on top. Slice and serve.