Club sandwich with homemade mayonnaise

Put carrots, celery, leeks, crushed garlic, onion, bay leaf, cloves, thyme, peppercorns, salt and white wine in a pot with the chicken breast. Bring to a boil, reduce the heat, cover and cook slowly about 20 minutes.

Cover the eggs with water, add white vinegar and salt and bring to a boil. Cover and cook slowly 12 to 14 minutes.

Lay the bacon flat, top with a silicone mat or parchment and a second tray, and bake until crispy. Tilt the tray to drain the fat.

Shock the eggs in ice water right after cooking, then peel carefully.

For the mayonnaise, combine the egg yolk, dijon mustard and salt, and add the oil gradually; the beginning matters most, as it is less likely to separate towards the end. Stop when it is firm and finish with a few drops of red wine vinegar or lemon juice.

Chop the piquillo pepper.

Separate the egg yolks from the whites, chop each or use an egg slicer, and mix each separately with some of the mayonnaise.

Trim the bread square, saving the trimmings. Toast in the oven or a toaster if wished.

Build with five slices: toasted bread, mayonnaise, piquillo pepper, lemon confit, olives and romaine; bread spread with mayonnaise, then the egg yolk mixture; bread, mayonnaise, chicken and chopped romaine; bread, the egg white mixture; bread with a light coat of mayonnaise and the crispy bacon.