Club Sandwich

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Servicng size: 1

Ingredients:

3 Slices Bread of choice

3 Rashes of Bacon

2 leaves Iceberg lettuce

1 Tomato

1/2 Chicken Breast

2 Slices Cheese

For The Mayonnaise:

2 Egg yolks

500ml vegetable or canola oil

1 Tbs Dijon mustard

1tsp lemon juice

Method:

1. To start the mayonnaise add the egg yolks, Mustard, salt, pepper, and lemon juice to a bowl, whisk until combined. Continue whisking, and slowly add oil in small portions; Continue until smooth and a thickened drop consistency is achieved. Taste and add salt uncording to flavour, place in the fridge to cool before adding to sandwich

2. Grill bacon in a fry pan until crispy and golden, remove and set aside cook thinly sliced chicken breast in the bacon fat left in the pan. Once Chicken is cooked leave in the pan and top with sliced cheese.

3. Toast bread in the oven, under the grill setting, once done assemble sandwich as follows:

Bread

Mayonnaise

bacon

sliced tomato

mayonnaise on both sides bread

chicken and cheese

lettuce

mayonnaise bread.

Notes:

• The drop consistency is when the mixture is lifted form the bowl with a spoon or whisk and held up, and should slowly drop of rather than running down or staying attached to the utensil.

• The desired thickeness of mayonnaise can be achieved through how much oil is whisked into the eggs

• Toasting the bread in the oven is recommended as it give the bread a more even and crunchy consistency rather than other methods used