The Club

The club sandwich is a classic. Toasted bread, mayo, lettuce, tomato, bacon ham and turkey. I've taken it a step up with a dijon aioli and rosemary pecan bacon. 

For the Dijon Aioli: 

• 1 tsp apple cider vinegar
• 1 tsp water
• 1 extra large egg yolk
• 1/2 tsp kosher salt
• 1 clove garlic, minced
• 2 tsp dijon mustard
• 3/4 c neutral oil (I used grapeseed)
• 1 green onion, thinly sliced

In a medium bowl, whisk vinegar, water, yolk, salt, garlic and dijon until smooth. Whisking constantly, drizzle the oil in a slow steady stream. The mixture will thicken as you add. Make sure all the oil is being incorporated as you whisk, if the mixture is pooling oil, stop adding oil and continue whisking vigorously until it is all incorporated before adding more. When all the oil is incorporated, add in onions. Mixture tastes better if allowed to meld for an hour but may be used immediately. 

For the Rosemary Pecan Bacon:
From Southern living brunch magazine, July 19 pg 27 

• ​1 cup pecans, finely chopped
• 6 TBSP brown sugar
• 1 1/4 tsp fresh rosemary, chopped
• 3/4 tsp black pepper
• 12 slices bacon

Preheat oven to 350F. Mix sugar pecans and spices on a plate. Dredge bacon in the mixture, coating both sides (I usually pack the mixture on the top part of the bacon). Place on a foil lined baking sheet with racks. You may sprinkle leftover sugar mixture over the tops of the bacon. 

Bake for 40-50 minutes until crispy. 

The Club: 

• 3 slices whole grain bread, lightly toasted
• 4 TBSP dijon aioli
• 1.5 slices rosemary pecan bacon
• 3 slices oven roasted turkey breast
• 3 slices black forest ham
• 3 thin slices beefsteak tomato, lightly salted
• 2 leaves boston lettuce

The top layer consists of aioli, lettuce and tomato. the bottom layer is aioli, bacon, turkey and ham. I heated the turkey, ham and bacon in a skillet before assembling.