Southern Club Sandwich Recipe
Black Forest Ham, Smoked Turkey Breast, Lardon Bacon, Lettuce, Tomato, Mayo, Southern Honey Mustard, Hand – Cut Fries
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Ingredients
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Sandwich
Southern Honey Mustard (if making fresh)
Hand-Cut Fries
Method
Sandwich
Prepare bacon lardons
In a medium skillet over medium heat, add the lardon-style bacon slices. Cook, turning occasionally, until deeply browned and crisp, about 8–10 minutes. Transfer to a paper towel–lined plate to drain. Reserve 1 teaspoon of the rendered bacon fat in the pan for warming meats (optional).
Season tomato
Lay tomato slices on a plate and sprinkle the 1 tsp kosher salt and 1/2 tsp freshly ground black pepper evenly over them. Let sit 1–2 minutes to draw out flavors, then blot excess moisture with a paper towel if necessary.
Warm deli meats (optional)
If you prefer warm meat, return the reserved 1 tsp bacon fat to the skillet over medium heat. Add the smoked turkey slices and Black Forest ham for 30–45 seconds per side to warm through (do not overcook). Remove and keep warm.
Assemble sandwich
Spread 1 tablespoon mayonnaise on one slice of toasted bread and 1 tablespoon southern honey mustard on the opposite slice. On the bottom slice (mayonnaise side), layer 2 slices of Black Forest ham, then 2 slices of smoked turkey, followed by half the bacon lardons (3 slices). Add a lettuce leaf and 2 tomato slices. Top with the middle slice of bread (spread honey mustard side up), repeat the layering: remaining 2 ham slices, remaining 2 turkey slices, remaining bacon, lettuce leaf, and tomato. Spread remaining mayonnaise or mustard on the top slice and place it on the sandwich. Press gently, then cut the sandwich diagonally into halves or quarters for serving.
Southern Honey Mustard (if making fresh)
In a small bowl, whisk together 2 tsp Dijon mustard, 1 tsp yellow mustard, 2 tbs honey, 1 tsp apple cider vinegar, and 1 tsp mayonnaise until smooth. Taste and adjust: add up to 1/2 tsp more honey for sweetness or 1/4 tsp more vinegar for tang. Stir in 1/4 tsp smoked paprika if using. Refrigerate until ready to use.
Hand-Cut Fries
Prepare potatoes
Wash and peel potatoes (peeling optional). Cut each potato into 1/4–1/3 inch thick sticks. Rinse cut fries in cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels.
Dust with cornstarch
Place dried potato sticks in a large bowl. Sprinkle 1 tablespoon cornstarch over them and toss gently to coat evenly — this helps achieve extra crispness.
Heat oil and fry (first fry)
In a heavy-bottomed pot or deep fryer, heat oil to 325°F (163°C). Fry potatoes in batches (do not overcrowd) for 3–4 minutes until pale and tender but not browned. Remove with a slotted spoon to a wire rack or paper towel–lined tray to drain.
Finish fry (second fry)
Increase oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry for 2–3 minutes until golden brown and crisp. Remove and place on a wire rack or paper towels. Immediately season with 1 tsp kosher salt and 1/4 tsp black pepper, tossing gently to distribute.