Club Recipe

Whisk base

In a medium bowl, whisk together 2 egg yolks, 1 tsp Dijon mustard and 1 tsp white wine vinegar (or lemon juice) until smooth and slightly thickened.

Emulsify oils

Very slowly, drop by drop at first, whisk in the 3 tbs neutral oil. Once mixture begins to thicken and emulsify, stream in the remaining neutral oil and the 2 tbs olive oil in a thin steady stream while whisking vigorously until fully combined and thick. If mixture gets too thick, whisk in 1/2 tsp water to loosen.

Season

Season the mayonnaise with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust salt or lemon/vinegar to preference. Refrigerate while preparing the rest (keeps ~2–3 days). Use 6 tbs for the sandwiches; reserve remainder for another use.

Prepare potatoes

Peel or scrub the russet potatoes and cut into 1/4–1/2 inch thick sticks. Rinse in cold water to remove surface starch, then soak in cold water for 15–30 minutes to crisp.

Dry and fry (two methods)

For deep-frying: Drain and thoroughly pat potatoes dry. Heat oil in a deep fryer or heavy pot to 160°C (320°F). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain. Increase oil temperature to 190°C (375°F) and fry batches again for 2–3 minutes until golden and crisp. Drain on paper towels and season with 1 tsp kosher salt. For oven-baked: Preheat oven to 225°C (435°F). Toss well-drained potato sticks with 1–2 tbs oil, spread on a lined baking sheet in a single layer, bake 20–25 minutes turning once until golden and crisp. Season with salt immediately.

If chicken breast is not cooked, poach or roast: simmer in salted water or bake at 190°C (375°F) for 18–22 minutes until internal temp reaches 74°C (165°F). Let rest and thinly slice. If using deli-cooked chicken, slice thinly. Warm roast beef slightly (optional) or use at room temperature. Cook beef bacon in a skillet over medium heat until crisp; drain on paper towels.

Slice the tomato into 6 thin rounds. Lightly season tomato slices with a pinch of the 1/4 tsp salt and a little black pepper (use the 1/4 tsp salt and 1/4 tsp pepper listed in produce section). Tear or trim lettuce leaves to sandwich-appropriate size.

Lightly toast all 6 slices of bread (optional) and spread softened butter on one side of each slice to help barrier against moisture.

Layer 1 (bottom)

Place first slice of bread butter-side down on a work surface. Spread 1 tbs of homemade mayonnaise on the top face. Top with a layer of sliced chicken (about 100 g), 1 slice of cheese, and a leaf of lettuce.

Layer 2 (middle)

Place a second slice of bread butter-side up on the first layer. Spread 1 tbs mayonnaise on its top face. Add the roast beef (about 75 g), 2 slices of beef bacon, tomato slices (3 rounds), and another leaf of lettuce. Add remaining 1 slice of cheese if desired.

Top layer & finish

Place the final slice of bread butter-side up on top and spread 1 tbs mayonnaise on the inner face before closing if you like extra mayo. Press sandwich gently, then secure with 3–4 long toothpicks or sandwich picks through each corner to hold the double-decker. Using a sharp serrated knife, cut the sandwich into quarters on the diagonal so each quarter shows all layers.

Plate the club quarters with the hot french fries on the side. Serve immediately with any remaining mayonnaise as a dip.