Blue Prince: Club Sandwich

I can’t believe it has been over a year since Blue Prince was released. Blue Prince was such a wonderful experience and my game of 2025. Jeff and I spent many hours together pouring over all the secrets until we considered our main run complete. Even when we weren’t playing, we would discuss the current problems we were trying to figure out. We really enjoyed our time even when we would be stumped by a puzzle. Each new mystery meant more time to explore the estate and learn more about the story! I still have our stack of notes we created and over 400 screenshots we took while playing. I can’t get myself to get rid of them because every time I see them, it reminds me of us playing through the game. Such a wonderful game!

Recently, we decided to pick the game back up to attempt a Dare Mode run. It was interesting returning to the game and making our way back to room 46 with an extra set of rules. Having my old notes was great because we were able to look up things we solved and forgot since we last played. I was really surprised by the number of things we remembered and were able to quickly get past in order to get our Dare Mode victory. The longest part of that run was getting a good combination of Dares. We were not a fan of the “no exiting from the front entrance.” It is totally doable but was just so annoying. Once we got our start, it was a matter of getting everything to line up. After wrapping up our running, we’ve now been discussing if we want to attempt the 1 day and 1 hour long runs. Those seem incredibly rough, so we shall see when we finally work on that.

Food is such a vital item when making your way through the estate. One of the meals that saved us a few times during Dare Mode was the club sandwich. A lovely sandwich perfect to keep you ready to explore a constantly changing estate. It only gives you an additional 15 steps but those steps could be the make or break for getting to room 46. This recipe can easily use premade items if you would like to quickly put something together. For example, I’ve decided to go a little extra with this by making the bread from scratch. If you don’t have the time, feel free to swap it out with your favorite premade white bread. Either way, this ends up being a very delicious club sandwich and I hope it’ll help you during your exploration of your Uncle’s estate.

Pickles

1 ½ cups (355 ml) apple cider vinegar
½ cup (118 ml) water
2 tablespoons (24 g) sugar
1 tablespoon (9 g) kosher salt
8 small cucumbers, cut in half
5 garlic cloves, smashed
1 ½ tablespoons (9 g) coriander seeds
1 tablespoon (5 g) mustard seeds
1 tablespoon (6 g) black peppercorns
6 dill sprigs

Combine the apple cider vinegar, water, sugar, and salt in a medium saucepan. Heat until the sugar and salt dissolves, about 5 minutes. Remove from the heat and allow to cool.

Split the cucumbers, garlic, coriander, mustard seeds, peppercorns, and dill between two 32 ounce (946 ml) airtight containers. Split the vinegar mixture between the prepared containers. Refrigerator for at least 2 days, up to 2 weeks.

Pullman Loaf

Poolish

65 g water
pinch of yeast
65 g bread flour

Whisk together the ingredients for the poolish in a tall glass. Loosely cover and allow to rest at room temperature for at least 6 hours, up to 24 hours.

Bread Loaf

3 ½ cups (420 g) bread flour
2 teaspoons (6 g) kosher salt
1 ¼ cup (295 ml) water, warm
1 tablespoon (15 ml) olive oil
1 teaspoon (3 g) active dry yeast
poolish
1 tablespoon (12 g) sugar
1 tablespoon (21 g) honey
unsalted butter, room temperature (optional)

Combine the flour and salt in a medium bowl. Combine the warm water, olive oil, yeast, poolish, sugar, and honey in a large bowl of a stand mixer. Using your hands (or a whisk), combine the liquid mixture until the honey and poolish dissolves.

Add the flour mixture to the bowl and mix on low until it just comes together. Increase the speed to medium and knead for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add 1 tablespoon (15 ml) of water at a time.

Transfer to an oiled bowl, cover, and let rest for one hour or until it has doubled in size.

Grease a 9-inch x 4-inch x 4-inch (23 cm X 10cm X 10 cm) Pullman bread baking pan by rubbing all sides with butter. Take the dough and transfer to a lightly floured surface. Roll the dough out into a rectangle the length of the loaf pan.

Carefully roll up the dough lengthwise. Pinch together the seam at the end. Place the dough, seam side down, in the loaf pan. Lightly cover with a kitchen towel and allow to rise again for 1 hour or until it has risen to about ½ inch (1.27 cm) to the top of the pan.

Place the pan in the oven and bake for 40 to 45 minutes or until done (internal temperature of 195°F (91°C) ). Remove from the pullman loaf pan and transfer to a baking sheet. Place back in the oven and bake for another 5 minutes.

Transfer to a wire rack and allow to cool completely (overnight is best) before cutting. When slicing for the sandwich, make sure the slices are less than a ½ inch (1.27 cm) thick.

Per Sandwich

4 pieces of bacon
1 slice of tomato
1 pickle
2 tablespoons mayo
2 teaspoons dijon mustard
¼ teaspoon garlic powder
3 slices of white bread
4 pieces of butter lettuce
2 – 3 ounces (57 – 85 g) sliced turkey
1 slice of cheddar cheese
kosher salt
ground black pepper

Preheat an oven to 350°F (121°C). Prepare a baking tray by covering with aluminum and then topping with a wire rack. Place the bacon on the rack and bake for 30 to 35 minutes, or until it reaches your desired crispiness. Set aside and allow to cool.

Prepare the tomato slices by lightly patting with a paper towel. Generously season with salt and then let sit for 5 minutes. Before placing them on the sandwich, make sure to pat them dry once again. Take the pickles out of their container and pat them dry.

Combine the mayo, dijon mustard, and garlic powder in a small bowl. Season with salt and pepper to your liking.

Spread a generous portion of the mayo mixture on one of the sides of each of the pieces of bread. On top of one of the slices, place 2 slices of butter lettuce followed by the bacon.

Place a slice of bread on top, mayo side down. Spread additional mayo on top of this slice. Top with a tomato slice and the sliced turkey.

Next, top with a slice of cheddar cheese and 2 slices of butter lettuce. Top with the remaining slice of bread, mayo side down. Cut in half and serve with the pickle.

Print Recipe

Club Sandwich

Inspired by Blue Prince

Ingredients

Pickles

• 1 ½ cups (355 ml) apple cider vinegar
• ½ cup (118 ml) water
• 2 tablespoons (24 g) sugar
• 1 tablespoon (9 g) kosher salt
• 8 small cucumbers cut in half
• 5 garlic cloves smashed
• 1 ½ tablespoons (9 g) coriander seeds
• 1 tablespoon (5 g) mustard seeds
• 1 tablespoon (6 g) black peppercorns
• 6 dill sprigs

Poolish

• 65 g water
• pinch of yeast
• 65 g bread flour

Bread Loaf

• 3 ½ cups 420 g bread flour
• 2 teaspoons (6 g) kosher salt
• 1 ¼ cup (295 ml) water, warm
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (3 g) active dry yeast
• poolish
• 1 tablespoon (12 g) sugar
• 1 tablespoon (21 g) honey
• unsalted butter room temperature (optional)

Per Sandwich

• 4 pieces of bacon
• 1 slice of tomato
• 1 pickle
• 2 tablespoons mayo
• 2 teaspoons dijon mustard
• ¼ teaspoon garlic powder
• 3 slices of white bread
• 4 pieces of butter lettuce
• 2 – 3 ounces (57 – 85 g) sliced turkey
• 1 slice of cheddar cheese
• kosher salt
• ground black pepper

Instructions

Pickles

• Combine the apple cider vinegar, water, sugar, and salt in a medium saucepan. Heat until the sugar and salt dissolves, about 5 minutes. Remove from the heat and allow to cool.
• Split the cucumbers, garlic, coriander, mustard seeds, peppercorns, and dill between two 32 ounce (946 ml) airtight containers. Split the vinegar mixture between the prepared containers. Refrigerator for at least 2 days, up to 2 weeks.

Poolish

• Whisk together the ingredients for the poolish in a tall glass. Loosely cover and allow to rest at room temperature for at least 6 hours, up to 24 hours.

Bread Loaf

• Combine the flour and salt in a medium bowl. Combine the warm water, olive oil, yeast, poolish, sugar, and honey in a large bowl of a stand mixer. Using your hands (or a whisk), combine the liquid mixture until the honey and poolish dissolves.
• Add the flour mixture to the bowl and mix on low until it just comes together. Increase the speed to medium and knead for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add 1 tablespoon of water at a time.
• Transfer to an oiled bowl, cover, and let rest for one hour or until it has doubled in size.
• Grease a 9-inch x 4-inch x 4-inch (23 cm X 10cm X 10 cm) pullman bread baking pan by rubbing all sides with butter. Take the dough and transfer to a lightly floured surface. Roll the dough out into a rectangle the length of the loaf pan.
• Carefully roll up the dough lengthwise. Pinch together the seam at the end. Place the dough, seam side down, in the loaf pan. Lightly cover with a kitchen towel and allow to rise again for 1 hour or until it has risen to about ½ inch (1.27 cm) to the top of the pan.
• Preheat an oven to 375°F (191°C). Remove the towel from the bread. Slide the metal top on the pullman loaf pan. Place on a baking sheet in order to avoid any butter from spilling out of the pan to the bottom of your oven while baking.
• Place the pan in the oven and bake for 40 to 45 minutes or until done (internal temperature of 195°F (91°C) ). Remove from the pullman loaf pan and transfer to a baking sheet. Place back in the oven and bake for another 5 minutes.
• Transfer to a wire rack and allow to cool completely (overnight is best) before cutting. When slicing for the sandwich, make sure the slices are less than a ½ inch (1.27 cm) thick.

Per Sandwich

• Preheat an oven to 350°F (121°C). Prepare a baking tray by covering with aluminum and then topping with a wire rack. Place the bacon on the rack and bake for 30 to 35 minutes, or until it reaches your desired crispiness. Set aside and allow to cool.
• Prepare the tomato slices by lightly patting with a paper towel. Generously season with salt and then let sit for 5 minutes. Before placing them on the sandwich, make sure to pat them dry once again. Take the pickles out of their container and pat them dry.
• Combine the mayo, dijon mustard, and garlic powder in a small bowl. Season with salt and pepper to your liking.
• Spread a generous portion of the mayo mixture on one of the sides of each of the pieces of bread. On top of one of the slices, place 2 slices of butter lettuce followed by the bacon.
• Place a slice of bread on top, mayo side down. Spread additional mayo on top of this slice. Top with a tomato slice and the sliced turkey.
• Top with a slice of cheddar cheese and 2 slices of butter lettuce. Top with the remaining slice of bread, mayo side down. Cut in half and serve with the pickle.