BEL-AIR CLUB SANDWICH

Bel-Air Club Sammie. O!M!G!  

Make sure you have what you need to make this over the weekend!

Recipe from: BEST 30-MINUTE RECIPE published by Cook's Illustrated
Serving Size: 1  

1/4 cup  mayonnaise
2 tsp.  minced chervil
2 tsp.  minced chives
2 tsp.  minced parsley
2 tsp.  minced tarragon
1/2 small  shallot -- minced
       Kosher salt and freshly ground black pepper -- to taste
1 Tbsp.  canola oil
1 egg
3 slices  white bread -- crusts removed, lightly toasted
1/2 oz.  thinly sliced maple-glazed turkey (about 3 slices)
1/2 oz.  thinly sliced smoked ham (about 3 slices)
2 slices  Gruyère
3 slices  thick-cut bacon -- cooked until crisp
1/2 small  vine-ripe tomato -- cored and thinly sliced
2  inner leaves romaine lettuce
      
           Shoestring french fries and ketchup -- for serving (optional)

Stir mayonnaise, chervil, chives, parsley, tarragon, shallot, salt, and
pepper in a bowl; set aïoli aside. 

Heat oil in an 8” nonstick skillet over medium-high heat; fry egg,
flipping once, until white is cooked and yolk is partially firm, 1–2
minutes. Season with salt and pepper; set aside. 

Lay slices of bread on a work surface; spread 1 tbsp. aïoli over 1 cut
side of each slice. 

Over 1 slice, arrange turkey, ham, and Gruyère; spread with remaining
aïoli and top with a second slice of bread, aïoli side up. 

Arrange egg, then bacon, and tomato, and season with salt and pepper; top
with lettuce and remaining slice of bread, aïoli side down. 

Place 4 skewers about 1” from each of the 4 corners of sandwich; slice
into 4 pieces. Serve with fries and ketchup on the side if you like.