Bacon, egg, tomato and cheddar-garlic mayo club sandwich

by Nathan Outlaw
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servings4
20 minutes

Ingredients

Cheddar and garlic mayonnaise

  • 3 free-range egg yolks
  • 50g of cheddar, grated
  • 2 tsp English mustard
  • 1 tbsp of white wine vinegar
  • 2 garlic cloves, chopped
  • 500ml of sunflower oil
  • Cornish sea salt to taste

Sandwich

  • 16 slices of smoked streaky bacon
  • 12 slices of bread
  • 80g of cheddar, shredded or sliced
  • 4 eggs, hard boiled and thinly sliced
  • salt to season
  • 3 tbsp of chives, chopped
  • 4 tomatoes, thinly sliced
  • mixed herb leaves, such as flat-leaf parsley, basil and coriander

Method

1
To begin making the sandwich, prepare the cheddar and garlic mayonnaise by placing the egg yolks into a food processor with the cheese, mustard, vinegar and garlic. Blend for 1 minute and then slowly pour in the oil whilst the processor is running
  • 3 free-range egg yolks
  • 2 tsp English mustard
  • 1 tbsp of white wine vinegar
  • 2 garlic cloves
  • 500ml of sunflower oil
  • 50g of cheddar, grated
2
When all the oil is incorporated stop the blender and add a little salt to taste. Set aside
  • Cornish sea salt to taste
3
For the sandwich, cook the bacon slices in a frying pan until crisp. Toast the slices of bread, with 4 slices toasted with shredded or sliced cheddar on top. Season the hard boiled eggs with salt to taste. Stir the chives into the cheddar and garlic mayonnaise
  • 12 slices of bread
  • 16 slices of smoked streaky bacon
  • 4 eggs
  • salt to season
  • 3 tbsp of chives
  • 80g of cheddar, shredded or sliced
4
To assemble the sandwich, spread 4 slices of toast with a layer of mayonnaise. Top with half the egg, tomato, bacon and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and finish with the slices of cheese on toast
  • 4 tomatoes
  • mixed herb leaves
5
Secure sandwiches with picks and cut into triangles to serve