For the mayonnaise
2 egg yolks
1t hot English mustard
2t white vinegar
1T boiling water
1 cup sunflower or vegetable oil
salt and lemon juice, to taste
For the sandwich
12 slices sourdough or country bread
hot English mustard
400g roast turkey breast
250g streaky bacon, cooked
400g cos lettuce
4 ripe tomatoes, sliced
For the chips
4 large potatoes
2 litres oil
Make a mayonnaise by combining the egg yolks, mustard and vinegar in a food processor and blitzing quickly.
Add the boiling water (it helps the eggs to emulsify) and, with the machine running, gradually pour in the sunflower oil until the mayonnaise is thick and creamy.
Season with salt and a squeeze of lemon juice to taste.
To assemble the sandwich, toast the bread, butter it and spread a little mustard and mayonnaise on the bottom slice.
Top with turkey and a little more mayonnaise and mustard. Lay a second slice of bread on top and spread a little more mustard and mayonnaise on that slice.
Layer the bacon, lettuce and tomato on top of the slice, and top with another slice of toasted bread. Secure with a toothpick.
To make the chips, peel the potatoes and slice them into batons about 1.5cm thick. Par-boil them in salted boiling water for 10 to 15 minutes, then drain.
Lay the chips out on a tray lined with paper towel and blot completely dry. Heat the oil in a large pot and, when very hot, carefully drop the chips into the oil and fry until golden brown.
Remove with a slotted spoon and drain on paper towel.
Season with plenty of sea-salt flakes and serve with the turkey club sandwich.
Originally published in HL March 2013