Club Sandwich – Bruno Albouze

Hey, I am Bruno Albuz. Thank you again for watching the Real Deal Cooking Channel. Today, I'm going to make a fantastic club sandwich. Stay tuned. First, I'm going to cook my chicken breast. So, I'm going to make a stock with carrots, celery, leeks, and I'm going to add some crushed garlic, onion, bay leaf, a couple of cloves, thyme, peppercorn, some salt, white wine, and my chicken breast. So, you want to bring this to a boil. As soon as it boils, I'm going to reduce the heat, cover, and let it cook slowly for about 20 minutes. Meanwhile, I'm going to make hard-boiled eggs. So, you want to cover your eggs with a fair amount of water. Then, I'm going to add some white vinegar, salt, and you want to bring this to a boil. As soon as it boils, I'm going to cover it and let it cook slowly for about 12 to 14 minutes. In between, I'm going to take care of my bacon, but I want my bacon to be flat. So, I'm going to lay my bacon like so. Then, I'm going to top with a silicone mat or parchment paper and two baking trays. Then, I'm going to bake this until crispy. I guess the bacon is calling me. Look at that. Fantastic. To remove the fat, just tilt your baking tray and let it rest. Next, I'm going to peel my hard-boiled eggs. The best way to go is to shock them in ice water right after cooking. So, you want to be careful when you peel your eggs. Sometimes, it doesn't come off easily, and it sucks. Mayonnaise from scratch is the best. So, you would need one beautiful egg yolk, a teaspoon of Dijon mustard, salt, pepper, and about one cup of vegetable oil. You see, it begins to thicken, so it's a good sign. Just continue until there's no more oil. What's very important at the beginning, as you witnessed, because towards the end, it's less likely to separate. You know when it gets firm like that, it's fine. You can stop pouring the oil. At the end, add a few drops of red wine vinegar or lemon juice. Homemade mayonnaise, done. I'm going to chop my piquillo pepper. During summertime, you can use tomatoes as well. Trust me on that. It's going to be delicious. So, what I'm going to do with the eggs, I'm going to separate the yolk from the white. Poor thing. Then, chop them out or use an egg slicer and mix your whites with some of the mayonnaise and do likewise with the yolks. Did you know that the club sandwich, also called clubhouse sandwich, was created in the late 19th century in New York? Next, I'm going to trim my pandemi white bread to make a nice square. Of course, you want to save the trimmings for your next bread pudding. I'm going to need five slices per club sandwich. You can toast your pandemi in the oven or in a toaster, or you can leave it as is if you wish. That's totally up to you. Now, we are going to build up our club sandwich. Toasted bread, mayonnaise, piquillo pepper, lemon confit, olives, and some romaine. So, you want to spread a little bit of mayonnaise here so it sticks. The second layer is going to be the egg yolk mayonnaise mixture. Be generous. Oh yeah, baby. Then, mayonnaise and chicken and chopped romaine. And the fourth is going to be the egg white mayonnaise mixture. And the last one, you got it. A light coating of mayonnaise and the crispy bacon. Ladies and gentlemen, I hope you have enjoyed this club sandwich episode. To find out about this recipe and much more, go to brunoskitchen.net. For now, please subscribe, like me on Facebook, and follow me on Twitter, Instagram, and Pinterest. A la prochaine fois.