CookEat Recipe
Swiss Cheese Club Sandwiches
Toasted club sandwiches with Swiss cheese, bacon, lettuce and mayonnaise.
Method
Steps
Step 1
Make the mayonnaise first. Put one yolk from an in-shell pasteurized egg in a clean bowl with the tablespoon of white wine vinegar, one saltspoon of dry English mustard powder, two saltspoons of salt and one saltspoon of cayenne. Whisk briskly for two minutes.
Step 2
Add the three quarters of a gill of cool olive oil drop by drop, whisking continuously. After all the oil is incorporated, keep whisking for four minutes. Add the juice of the quarter lemon and mix for one more minute. Cover and refrigerate the mayonnaise at 40°F or below until needed.
Step 3
Preheat the oven to 350°F. Freshly toast all twelve pieces of plain white bread until golden and lightly butter them. Wash the six pale inner lettuce leaves and drain and dry them thoroughly.
Step 4
Broil the six thin slices of raw lean pork bacon, turning them and continuing until crisp in all parts. Drain, cut each cooked slice in two and keep hot for assembly.
Step 5
Put a thin slice of Swiss cheese on each of six toasts. Divide all twelve cooked bacon halves over the cheese. Spread a little of the prepared mayonnaise over each of the six drained lettuce leaves and place a leaf over the bacon on each base. Keep the unused mayonnaise covered and refrigerate promptly at 40°F or below.
Step 6
Cover with the remaining six toasts and neatly trim away the crusts. Cut each sandwich into two triangular halves, making twelve halves in all. Arrange on a serving dish, put in the oven for about two minutes to warm, then remove and serve immediately.
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