The Club Recipe

Prep chicken

Pat the chicken breasts dry. If breasts are thick, slice horizontally to make 4 thinner cutlets or pound gently to 1/2" thickness between plastic wrap for even cooking.

Season and roast

Preheat oven to 200°C (400°F). Rub the chicken with 1 tablespoon olive oil, 1 tsp salt and 1 tsp black pepper. Place on a rimmed baking sheet and roast until internal temperature reaches 74°C (165°F), about 18–22 minutes depending on thickness. Remove and let rest 5 minutes, then slice thinly for the sandwich.

Cook bacon

While chicken roasts, cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels.

Prepare tomato and avocado

Slice the tomato into 1/4" rounds and season lightly with a pinch of salt. Halve, pit and thinly slice the avocado. Keep avocado slices whole or mash lightly with a fork and a pinch of salt if you prefer.

Toast bread

Butter one side of each bread slice. Heat a skillet over medium heat or use a griddle. Toast bread, butter-side down, until golden and crisp, about 2–3 minutes per side. Remove and keep warm.

Assemble

Spread a generous layer of garlic aioli on one side of each toast slice. On the bottom slice: layer lettuce, sliced roasted chicken, two slices of bacon (or three pieces folded), tomato rounds, and avocado. Top with second slice of toast (aioli side down) to form a classic triple-decker club if using 3 slices: place another layer of lettuce and bacon between second and third slice. Secure with toothpicks if desired. Slice sandwich diagonally and serve with hand-cut fries.

In a small bowl combine 3 tbs mayonnaise, minced garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp olive oil, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Whisk until smooth and taste; adjust lemon or salt to preference. Chill at least 10 minutes to let flavors meld. Use immediately on sandwiches.

Cut and soak

Wash and peel potatoes if desired. Cut into 1/4"–3/8" thick sticks. Place cut potatoes in a large bowl of cold water and soak 20–30 minutes to remove excess starch, which yields crisper fries. Drain and pat completely dry with clean kitchen towels or paper towels.

Fry

Heat 1 cup oil in a heavy skillet or deep pot to 175°C (350°F). Fry potatoes in batches to avoid overcrowding until edges are pale golden and soft, about 4–6 minutes per batch (first fry). Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and return fries in batches for a second fry until deep golden and crisp, about 1.5–3 minutes. Remove and drain.

Season

While hot, toss fries with 1 tsp salt, 1/4 tsp black pepper and optional 1/4 tsp garlic powder. Serve immediately alongside the club sandwich.