Bel-Air Club Sandwich

Name: Bel-Air Club Sandwich
Total time: PT0D0H0M
Yield: serves 1
Ingredients: 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)

Serves
serves 1

PHOTOGRAPHY BY INGALLS PHOTOGRAPHY

Slathered with herb aïoli and enriched with a pan-fried egg and Gruyère cheese, the turkey and ham club at the Hotel Bel-Air Bar & Lounge in Los Angeles is a decadent version of the diner staple. This recipe first appeared in our May 2014 issue with the story Happy Hour: Bar Snacks.

Ingredients

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)

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Instructions

Step 1

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.

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.