Special Tools
Ingredients
Method
- Prep. Cut each of the ham, turkey, Colby cheese, and Swiss cheese slices in half. Dice the tomato and refrigerate until ready to use.
- Make a horizontal cut in the thickest part of the breast to create a pocket, being very careful not to cut through to the other side.
- Season the chicken inside and out with salt (note, if you intend to use our commercial poultry rub after the chicken comes out of the sous vide water bath then skip the salt as the rub already contains it). Smear 1/2 tablespoon Dijon mustard inside the pocket, followed by 1/2 of a slice of Colby cheese, 1/2 slice of turkey, and 1/2 slice of ham. Close the pocket.
- Sous vide. Prepare a sous-vide immersion circulator according to instructions and set water temperature for 150°F (65.6°C).
- Transfer the stuffed chicken breasts to a vacuum-sealed bag or a BPA free sealable bag, submerging the bag in water until most of the air has been removed then seal the bag. Sous vide the chicken breast for 2 hours. Since there is not much fat to break down, anything longer will not make it more tender.
- Sous vide the chicken breast for 2 hours. Since there is not much fat to break down, anything longer will not make it more tender.
- Remove the bag from the sous-vide bath after 2 hours and submerge the bag in a large container filled with a 50/50 mix of ice and water for 30 minutes to reduce the meat's core temperature. Check to ensure the water stays under 40 degrees with a digital thermometer while bringing down the temperature, adding more ice if needed. Place bag in the refrigerator until ready to sear - up to a week in therefrigerator, or up to a month in the freezer.
- Prep again. When you are ready to finish the chicken, season each chicken breast with 1/8 teaspoon Simon & Garfunkel dry rub and heat the griddle to medium high heat.
- Fire up. Prepare a grill for direct cooking by evenly spreading a chimney full of pre-heated charcoal briquets across the grill’s charcoal grate. Adjust the grill vents to bring the temperature to about 375°F (190.6°C). On a gas grill, adjust the temperature knobs to maintain a temperature of approximately 375°F (190.6°C). Add a griddle to the main grill grate and let it preheat for at least 5 minutes.
- Cook. Once the griddle is hot, cook the bacon. After the bacon is cooked, remove the bacon and set it aside while leaving the bacon grease.
- Put the chicken breasts cut side down on the griddle on the bacon grease. Flip the chicken once it has browned on one side, approximately 30-60 seconds. Smear most of the remaining Dijon onto each chicken breast for"glue" and add a piece of ham and Swiss cheese. If you have any Dijon left, you can smear it on top of the Swiss cheese. Add a few drops of water and cover with a cheese dome or a lid to melt the cheese. Add the remaining poultry seasoning to the top of the cheese.
- Serve: While you are waiting for the cheese to melt on the chicken, chop your bacon. Add the lettuce and tomato to your plate and sprinkle with some of the bacon bits on top of the lettuce and tomato. Once the cheese has melted on the chicken, remove it from the grill and slice. Add the sliced chicken to the plate then top with the remaining bacon bits. Serve and enjoy!
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
About the Simon & Garfunkel poultry rub. If you’d rather not make this rub from scratch you can buy it instead. We have created a bottled rub (Tuscan Herb Poultry Rub & Dry Brine) that is very similar and you can purchase it here. Keep in mind that our bottled rubs have salt in them. When using the bottled rub with this recipe, you do not need to add the salt that is called for in the recipe. Just use the rub instead and add it when the salt is called for.
About the Dijon mustard. The traditional Club has mayonnaise and not mustard, but I thought Dijon was a much better choice for this recipe