Triple Decker Turducken Club Sandwich with a Trio of Roasted Chicken, Smoked Turkey, & Duck Confit, Finished with Cranberry-Jalapeno Relish, + Gravy-Soaked Stuffing Cake

Triple Decker Turducken Club Sandwich with a Trio of Roasted Chicken, Smoked Turkey,
& Duck Confit, Finished with Cranberry-Jalapeno Relish, + Gravy-Soaked Stuffing Cake

I'm back againnnnnnnn. Aren't y'all so proud? I know, I know (pats on the back), I am too. And this recipe, it's gonna be a goodie. I have said time + time again that the best part of Thanksgiving is the leftovers. So true. Can I get an amen to that?! Well, normally we keep it kinda casual and stuff some turkey, arugula, Boursin cheese, cranberry sauce, and a stuffing cake in between two slices of bread. This years, however, makes me never wanna go back. Yep, I said it. PS have y'all ever made a Turducken for Thanksgiving?? We did one year, and we loved it, but never made it again. That makes no sense whatsoever, but a true story nonetheless. Anyway, I wanted so badly to turn a Turducken into a sandwich... a thanksgiving leftover sandwich. a thanksgiving leftover club. A Triple Decker Thanksgiving Leftover Club Sandwich. THAT'S MORE LIKE IT. So what does the sandwich entail, you all are probably asking. Well, it includes proteins like roasted chicken, smoked turkey, duck confit, and thick cut bacon. How amazing is that?? Four meats, one plate. There's also some french toasted-gravy soaked-savory bread pudding cake (a crispy stuffing cake can be substituted as well) and herbed compound butter fried bread slices to build the many layers. Then you have three sauces: homemade roasted garlic aioli, dijon mustard, and some cranberry-jalapeno relish/sauce. A sandwich is never finished without the fillers, like frisee greens, seasoned tomatoes, Havarti cheese, and crumbled Boursin. This is mammoth. So big, there are actual directions to unhinge your jaw and devour the grub like an anaconda. It's really your choice, but pretty important if you're going to have success eating it. Yum, I want it back now. Make it STAT, y'all!! Enjoy :)

For the Turducken Club Sandwich:

Herbed Compound Butter Fried Bread (I used sourdough)

Homemade Roasted Garlic Aioli

Dijon Mustard

Mama Jones’ Famous Cranberry-Jalapeno Relish Mold (or any cranberry sauce)

Slices of Havarti Cheese & Crumbled Boursin Cheese (can substitute goat cheese)

Slices of Roasted Chicken

Applewood Smoked Thick Cut Bacon

Leftover Stuffing Cake, Cooked until Crispy & Drizzled with Turkey Gravy

Slices of Smoked Turkey

Shredded Duck Confit

Baby Arugula or Frisee Greens

Slices of Tomato (sprinkled with a little salt & pepper)

Directions:

1. Fry the two slices of bread (for one sandwich) in homemade herbed compound butter until it achieves a deep golden brown color. Fry one stuffing cake or slice of savory bread pudding dipped in a French toast batter (posted yesterday) until crispy. Set these three pieces of toasted bread aside on a cutting board, so you can begin the layering process.

2. Spread on the homemade roasted garlic aioli, Dijon mustard, and cranberry-jalapeno relish on the two slices of bread & stuffing cakes (making sure to use the cranberry slathered sourdough for the top of the sandwich). Starting from the bottom, with the mustard slathered sourdough, lay down a slice of havarti cheese, followed by some roasted chicken, thick cut bacon, frisee greens, seasoned tomatoes, crumbled Boursin cheese, and a drizzle of more roasted garlic aioli. Top that layer with the stuffing/bread pudding cake component, along with a drizzle of warm gravy, with slices of smoked turkey, shredded duck confit, frisee greens, seasoned tomatoes, crumbled Boursin cheese, and drizzle on some more roasted garlic aioli (if you like, it keeps the sandwich moist and flavorful). Finish with one last slice of havarti cheese and the layer of cranberry relish slathered bread, making sure it is a super thick schmear of the fruity compote because it gives great sweetness & acidity.

3. Stick a long toothpick into the sandwich, to hold it together (trust me you’re going to need it), and cut it into halves or fourths. Now, unhinge your jaw and devour this masterpiece only like an anaconda could.

And now for some pictures of our Thanksgiving celebration (better late than never)...

PBLT's: Georgia Peaches, Sorghum Braised Pork Belly, Heirloom Tomatoes, Mixed Spring Greens & Herbs, + Homemade Jalapeno Aioli on Bacon Fat Fried Bread

PBLT's: Georgia Peaches, Sorghum Braised Pork Belly, Heirloom Tomatoes, Mixed Spring
Greens & Herbs, + Homemade Jalapeno Aioli on Bacon Fat Fried Bread

Okay y'all this is IT. This is MY summer sandwich. We've made three times in the last week... that's how much we have craved it. Summer essentials are bountiful between two slices of bread, you got ripe georgia peaches, juicy heirloom tomatoes, mixed spring greens, a whole bunch of fresh herbs, and a spicy jalapeno aioli. But y'all are all wanting me to get to the best part: the sorghum molasses braised pork belly. There ain't no doubt about it y'all... if you're going to make a BLT... you might as well make it a PBLT for some extra fatty, unctuous goodness. Pork belly is pretty damn good just fried until crispy, but I believe braising it before crisping it up is the way to go. I slow-cooked some house cured pork belly slab slices (extra thick here, people) in an aluminum foil pouch along with some sorghum molasses, freshly cracked pepper, and a splash of water. Tent the pork up, so it will capture the steam and cook it low 'n slow until the meaty part has begun to brown and the fatty part has render. After the braising, remove it from the oven and refrigerate the thick slices until they have chilled. You probably could go straight to the frying pan, but I think it is a necessary step because it helps the pork belly to firm up again, which in turn, helps it to stay in one piece and crisp up beautifully. Just a week or so ago, I tasted a peach, bacon, and arugula sandwich that was to die for... and that certainly inspired my dish here today. All of the components compliment each other perfectly. The heirloom tomatoes and fresh peaches lend the sandwich some acidity, yet a lot of sweetness. The mixed spring greens & herbs create the perfect balance and cut through a lot of the acidity of the fatty pork belly. Last, but not least, the homemade jalapeno aioli gives the sandwich a much-needed-kick-in-the-ass to tie it all together. And like all sandwiches that we make around this joint... you gotta serve it on some crunchy bacon fat fried bread (but duh). We have officially dubbed this "the summer sandwich", so y'all better jump on it as well before all of the peaches and heirloom tomatoes are gone for a year!! Enjoy :)

About to braise the pork belly in some sorghum molasses (cut your pork extra thick)

After it has chilled, fry it up until crispy + extra fatty

you can never go wrong with heirloom tomatoes.

layering time.

we added peaches + pickled shallots (the shallot are optional)

mixed spring greens + fresh herbs are an absolute must.

this screams summer, don't it??

layers of aioli, tomato, pork belly, greens, & peaches 

pork belly porno shot

I. Just. Want. To. Devour. It. 

perfectly layered sandwich goodness

BACON FAT FRIED BREAD. Do it.

Ain't it purdy all sliced up n' shit?

For the Homemade Jalapeno Aioli:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lime Juice

¼t Dijon Mustard & Sugar

2 Garlic Clove, Minced into a Paste (with a little bit of sea salt)

½t Salt

¾C Canola Oil

1 Small Jalapeno, Finely Chopped (if you don’t like it spicy, throw out the seeds)

1T Minced Candied Jalapenos

For the Sorghum Braised Pork Belly:

1-2lbs House Cured Pork Belly, Cut into Thick Slices (like really, really thick)

¼C Sorghum Molasses (or maple syrup can be substituted)

Freshly Cracked Pepper

A Splash of Water

For the PBLT Sandwiches:

Slices of Sourdough Bread, Fried until Crispy in Bacon Fat

Fresh Georgia Peaches, Thinly Sliced

Heirloom Tomatoes, Sliced (also lightly seasoned with salt & pepper)

1C Mixed Spring Greens + ½C Fresh Mixed Herbs (we used basil, thyme, tarragon, & thyme)

Prepared Homemade Jalapeno Aioli

Prepared Sorghum Braised Pork Belly, Refrigerated Overnight

Directions:

1. For the Homemade Jalapeno Aioli: Combine egg yolk, lime juice, vinegar, mustard, minced garlic, chopped jalapenos, minced candied jalapenos, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C of the oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with salt, pepper, and sugar to taste. Cover and refrigerate until you are ready to use. 

2. For the Sorghum Braised Pork Belly: Cut your cured pork belly slab into extremely thick slices (ours were roughly about an inch, maybe bigger). Place them into a plastic bag and add in the sorghum molasses, cracked black pepper, and a splash of water. Toss the pork belly slices in the mixture until they are completely coated and marinate them overnight. The next day, preheat the oven to 200 degrees. Create an aluminum foil pouch (use about 2-3 pieces of foil) and place the slices of marinated pork belly into the pouch and close tightly, so that the pork belly will steam and slowly cook through. Cook the pork for 3-4 hours until the meat portion has begun to brown and the fat has rendered slightly. After braising, remove from the oven and place into a plastic container and refrigerate overnight (I felt that these crisped up better in the pan when they are cold). Once they are chilled, heat a frying pan over medium heat with a little bit of oil. Cook the slices of braised pork slowly until they have browned & crisped on both sides, yet are still fatty. Drain on a paper towel while you assemble the sandwich.

3. Assembling the Sandwich: In a mixing bowl, toss together the mixed spring greens and mixed herbs. We tossed ours with a little lemon juice and olive oil for extra flavor. Fry the slices of sourdough bread in the remaining oil/pork belly fat until golden brown and toasty. After they have toasted, slather both sides of the bread with some homemade jalapeno aioli, and then begin stacking with some slices of heirloom tomatoes, peach slices, crispy pork belly, and mixed greens & herbs. Slice in half and enjoy immediately.

go on and dig in y'all. 

PBLT's: Georgia Peaches, Sorghum Braised Pork Belly, Heirloom Tomatoes, Mixed Spring Greens & Herbs, + Homemade Jalapeno Aioli on Bacon Fat Fried Bread

PBLT's: Georgia Peaches, Sorghum Braised Pork Belly, Heirloom Tomatoes, Mixed Spring
Greens & Herbs, + Homemade Jalapeno Aioli on Bacon Fat Fried Bread

Okay y'all this is IT. This is MY summer sandwich. We've made three times in the last week... that's how much we have craved it. Summer essentials are bountiful between two slices of bread, you got ripe georgia peaches, juicy heirloom tomatoes, mixed spring greens, a whole bunch of fresh herbs, and a spicy jalapeno aioli. But y'all are all wanting me to get to the best part: the sorghum molasses braised pork belly. There ain't no doubt about it y'all... if you're going to make a BLT... you might as well make it a PBLT for some extra fatty, unctuous goodness. Pork belly is pretty damn good just fried until crispy, but I believe braising it before crisping it up is the way to go. I slow-cooked some house cured pork belly slab slices (extra thick here, people) in an aluminum foil pouch along with some sorghum molasses, freshly cracked pepper, and a splash of water. Tent the pork up, so it will capture the steam and cook it low 'n slow until the meaty part has begun to brown and the fatty part has render. After the braising, remove it from the oven and refrigerate the thick slices until they have chilled. You probably could go straight to the frying pan, but I think it is a necessary step because it helps the pork belly to firm up again, which in turn, helps it to stay in one piece and crisp up beautifully. Just a week or so ago, I tasted a peach, bacon, and arugula sandwich that was to die for... and that certainly inspired my dish here today. All of the components compliment each other perfectly. The heirloom tomatoes and fresh peaches lend the sandwich some acidity, yet a lot of sweetness. The mixed spring greens & herbs create the perfect balance and cut through a lot of the acidity of the fatty pork belly. Last, but not least, the homemade jalapeno aioli gives the sandwich a much-needed-kick-in-the-ass to tie it all together. And like all sandwiches that we make around this joint... you gotta serve it on some crunchy bacon fat fried bread (but duh). We have officially dubbed this "the summer sandwich", so y'all better jump on it as well before all of the peaches and heirloom tomatoes are gone for a year!! Enjoy :)

About to braise the pork belly in some sorghum molasses (cut your pork extra thick)

After it has chilled, fry it up until crispy + extra fatty

you can never go wrong with heirloom tomatoes.

layering time.

we added peaches + pickled shallots (the shallot are optional)

mixed spring greens + fresh herbs are an absolute must.

this screams summer, don't it??

layers of aioli, tomato, pork belly, greens, & peaches 

pork belly porno shot

I. Just. Want. To. Devour. It. 

perfectly layered sandwich goodness

BACON FAT FRIED BREAD. Do it.

Ain't it purdy all sliced up n' shit?

For the Homemade Jalapeno Aioli:

1 Egg Yolk

1t White Vinegar

1 ½t Freshly Squeezed Lime Juice

¼t Dijon Mustard & Sugar

2 Garlic Clove, Minced into a Paste (with a little bit of sea salt)

½t Salt

¾C Canola Oil

1 Small Jalapeno, Finely Chopped (if you don’t like it spicy, throw out the seeds)

1T Minced Candied Jalapenos

For the Sorghum Braised Pork Belly:

1-2lbs House Cured Pork Belly, Cut into Thick Slices (like really, really thick)

¼C Sorghum Molasses (or maple syrup can be substituted)

Freshly Cracked Pepper

A Splash of Water

For the PBLT Sandwiches:

Slices of Sourdough Bread, Fried until Crispy in Bacon Fat

Fresh Georgia Peaches, Thinly Sliced

Heirloom Tomatoes, Sliced (also lightly seasoned with salt & pepper)

1C Mixed Spring Greens + ½C Fresh Mixed Herbs (we used basil, thyme, tarragon, & thyme)

Prepared Homemade Jalapeno Aioli

Prepared Sorghum Braised Pork Belly, Refrigerated Overnight

Directions:

1. For the Homemade Jalapeno Aioli: Combine egg yolk, lime juice, vinegar, mustard, minced garlic, chopped jalapenos, minced candied jalapenos, and ½t salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using ¼t measuring spoon and whisking constantly, add ¼C of the oil to yolk mixture, a few drops at a time, about 4-5 minutes. Gradually add remaining ½C canola oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8-10 minutes (mayonnaise will be lighter in color). Season the mayo with salt, pepper, and sugar to taste. Cover and refrigerate until you are ready to use. 

2. For the Sorghum Braised Pork Belly: Cut your cured pork belly slab into extremely thick slices (ours were roughly about an inch, maybe bigger). Place them into a plastic bag and add in the sorghum molasses, cracked black pepper, and a splash of water. Toss the pork belly slices in the mixture until they are completely coated and marinate them overnight. The next day, preheat the oven to 200 degrees. Create an aluminum foil pouch (use about 2-3 pieces of foil) and place the slices of marinated pork belly into the pouch and close tightly, so that the pork belly will steam and slowly cook through. Cook the pork for 3-4 hours until the meat portion has begun to brown and the fat has rendered slightly. After braising, remove from the oven and place into a plastic container and refrigerate overnight (I felt that these crisped up better in the pan when they are cold). Once they are chilled, heat a frying pan over medium heat with a little bit of oil. Cook the slices of braised pork slowly until they have browned & crisped on both sides, yet are still fatty. Drain on a paper towel while you assemble the sandwich.

3. Assembling the Sandwich: In a mixing bowl, toss together the mixed spring greens and mixed herbs. We tossed ours with a little lemon juice and olive oil for extra flavor. Fry the slices of sourdough bread in the remaining oil/pork belly fat until golden brown and toasty. After they have toasted, slather both sides of the bread with some homemade jalapeno aioli, and then begin stacking with some slices of heirloom tomatoes, peach slices, crispy pork belly, and mixed greens & herbs. Slice in half and enjoy immediately.

go on and dig in y'all.