Total Time: 40 minutes
Makes: 4 sandwiches
Ingredients:
For the bacon mayonnaise:
• 16 thick-cut bacon slices (about 1 pound 4 ounces – 566.9 g), cut in half crosswise
• Vegetable oil, as needed
• 4 large egg yolks
• 2 teaspoons cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
To assemble:
• 1 medium Granny Smith apple
• 1 tablespoon cider vinegar
• 12 slices light rye bread
• 1 pound (453.5 g) thinly sliced ham
Method:
For the bacon mayonnaise:
- Heat the oven to 218°C and arrange the racks to divide the oven into thirds.
- Arrange the bacon pieces in a single layer on 2 rimmed baking sheets. Bake for 10 minutes. Rotate the pans between the oven racks and continue baking until the bacon is crisped and brown, about 5 – 10 minutes more.
- Transfer the bacon pieces to a large paper-towel-lined plate, placing additional paper towels between each layer of bacon. Carefully pour the bacon fat from the baking sheets into a heatproof measuring cup—you need ⅔ cup. (If you don’t have enough bacon fat, add vegetable oil as needed.) Discard any excess bacon fat. Let the measured bacon fat cool for 15 minutes.
- Place the egg yolks, vinegar, and mustard in a medium bowl and whisk until combined. While whisking constantly, very slowly add the bacon fat or bacon fat–oil mixture in a thin stream until it’s completely incorporated and the mixture is thickened and creamy. Add the salt and pepper and whisk to combine; set aside.
To assemble:
- Increase the oven temperature to broil and keep a rack in the top third of the oven.
- Halve, core, and cut the apple into ⅛-inch-thick slices. Place the slices in a medium bowl, drizzle with the vinegar, and toss to coat.
- Place 6 of the bread slices in a single layer on a clean baking sheet. Toast in the oven, flipping once, until lightly browned, about 1 minute per side. Transfer to a work surface and repeat with the remaining bread slices.
- Spread 1 tablespoon of the bacon mayonnaise on each bread slice. Equally divide all of the apple slices among 4 of the bread slices. Top the apples with the ham and another slice of bread. Top with the reserved bacon slices and finish with the remaining 4 slices of bread, mayonnaise-side down. Slice each sandwich into quarters and serve.
http://www.chow.com/recipes/30154-triple-pork-club-sandwich