AT A GLANCE
|01||For mayonnaise, pulse egg yolks, mustard and vinegar in a food processor until combined then, with motor running, add olive oil in a steady stream until emulsified and thick. Season to taste with sea salt and freshly ground white pepper. Mayonnaise will keep refrigerated for up to 1 week. Makes 1 cup.|
|02||Drain potato and pat dry with absorbent paper. Heat peanut oil in a deep fryer or large deep saucepan to 150C. Add half the potato and cook for 6 minutes, or until cooked through. Drain on absorbent paper. Repeat with remaining potato, then set aside for 10 minutes.|
|03||Preheat oven to 180C. Season chicken with sea salt and freshly ground black pepper. Heat olive oil in a non-stick frying pan and cook chicken over medium heat for 3 minutes on each side or until golden, then transfer chicken to an oven tray and roast for 10 minutes or until cooked through. In the same frying pan cook bacon, turning occasionally, for 3 minutes or until golden. Keep warm.|
|04||To assemble, place 4 pieces of toast on a clean work surface, spread each with mayonnaise and top with lettuce, bacon, tomato and then chicken. Spread second piece of toast on both sides with mayonnaise, and place on top. Repeat with remaining filling ingredients. Spread remaining toast with mayonnaise and place mayonnaise-side down on top. Secure sandwiches with 2 toothpicks and halve diagonally.|
|05||Increase oil heat to 180C and deep-fry chips for 3-5 minutes or until golden and crisp, drain on absorbent paper, season to taste with sea salt and serve immediately with club sandwiches.|
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