Name: Magnolia's Veranda at Four Queens Chicago Club Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Ingredients: 3 slices sliced toasted bread (white, wheat, or sourdough); 3 oz shaved roasted turkey; 2 oz shaved deli ham; 2 slices bacon strips, cooked until crisp; 1 slice choice of cheese (American, Swiss, or cheddar), sliced; 2 slices tomato, ripe; 2 leaves lettuce leaves (iceberg or romaine), washed and dried; 2 tbs mayonnaise; 1 tsp butter (for toasting, optional); 1 tsp salt; 0.25 tsp black pepper; 12 oz frozen or fresh russet potatoes, cut into fries; 2 tbs vegetable oil (for frying) or olive oil (for oven); 0.5 tsp salt (for seasoning fries)

Method

Sandwich

Prepare bread

Preheat a skillet or griddle over medium heat. Lightly butter one side of each of the three bread slices (about 1 tsp total butter). Place buttered side down and toast until golden, about 1–2 minutes per side. Remove and keep warm.

Assemble mayo and seasonings

In a small bowl, combine the mayonnaise with the salt and black pepper. Stir until smooth. Taste and adjust seasoning if desired.

Layer sandwich

Lay one toasted slice on a work surface, untoasted side up. Spread about half (1 tbs) of the seasoned mayo evenly on that slice. Top with 1 slice of cheese, 1 oz (portion) shaved turkey, and 1 slice of ham. Place the second toasted slice on top, buttered side out, and spread the remaining mayo on its top surface. Add the remaining turkey (2 oz total), remaining ham (1 oz), and both bacon strips (crisp). Place tomato slices over the meat, season tomatoes very lightly with a pinch of salt and a small grind of black pepper. Add the lettuce leaves on top of the tomatoes.

Finish and cut

Top with the third toasted slice of bread, buttered side out. Press the sandwich gently to compact the layers. Using a sharp knife, cut the sandwich into two stacked halves (traditional club is a three-decker: cut diagonally into two triangles, or cut into two halves and secure with toothpicks if desired). Serve immediately alongside fries.

French Fries (Side)

If frying

Heat 2–3 inches of oil in a heavy pot to 350°F (175°C). Pat fries dry and fry in batches for 3–4 minutes until pale golden and cooked through. Remove, drain on paper towels, then fry a second time at 375°F (190°C) for 1–2 minutes to crisp. Drain and immediately season with 1/2 tsp salt.

If oven-baking

Preheat oven to 425°F (220°C). Toss the cut potatoes with 2 tbs oil until evenly coated. Spread in a single layer on a baking sheet and bake 20–30 minutes, turning once, until golden and crisp. Remove and season with 1/2 tsp salt.

Plate and serve

Place a generous portion of fries next to the prepared Chicago Club sandwich. Provide ketchup or preferred condiments on the side if desired.