Bel-Air Club Sandwich . . .


Slathered with herb aïoli and enriched with a pan-fried egg and Gruyère cheese, the turkey and ham club at the Hotel Bel-Air Bar & Lounge in Los Angeles is a decadent version of the diner staple.





1⁄4 cup mayonnaise

2 tsp. minced chervil

2 tsp. minced chives

2 tsp. minced parsley

2 tsp. minced tarragon

1⁄2 small shallot, minced

Kosher salt and freshly ground black pepper, to taste

1 tbsp. canola oil

1 egg

3 slices white bread, crusts removed, lightly toasted

1⁄2 oz. thinly sliced maple-glazed turkey (about 3 slices)

1⁄2 oz. thinly sliced smoked ham (about 3 slices)

2 slices Gruyère

3 slices thick-cut bacon, cooked until crisp

1⁄2 small vine-ripe tomato, cored and thinly sliced

2 inner leaves romaine lettuce

Shoestring french fries and ketchup, for serving (optional)



Stir mayonnaise, chervil, chives, parsley, tarragon, shallot, salt, and pepper in a bowl; set aïoli aside. Heat oil in an 8” nonstick skillet over medium-high heat; fry egg, flipping once, until white is cooked and yolk is partially firm, 1–2 minutes. Season with salt and pepper; set aside. Lay slices of bread on a work surface; spread 1 tbsp. aïoli over 1 cut side of each slice. Over 1 slice, arrange turkey, ham, and Gruyère; spread with remaining aïoli and top with a second slice of bread, aïoli side up. Arrange egg, then bacon, and tomato, and season with salt and pepper; top with lettuce and remaining slice of bread, aïoli side down. Place 4 skewers about 1” from each of the 4 corners of sandwich; slice into 4 pieces. Serve with fries and ketchup on the side if you like.


- Saveur Magazine