Club Sandwich

Steps

1. Put the chicken breasts in a saucepan with the cold water, coarse salt, bay leaf and peppercorns. Heat over medium until small bubbles appear at the edges, never letting it boil, then lower the heat to keep a very gentle simmer, 175 to 185°F (80 to 85°C). Cook 15 to 18 minutes from that point, until the thickest part reaches 165°F (74°C). Drain and let cool for 10 minutes on a cutting board.
2. While the chicken poaches, heat the oven to 400°F (200°C). Lay the bacon on a wire rack set over a parchment-lined baking sheet and bake 15 to 18 minutes, until deep golden brown and brittle. Drain on paper towels and cut each slice in half.
3. Make the mayo with room-temperature ingredients: whisk the egg yolk with the mustard and a pinch of the salt. Add the oil drop by drop, whisking constantly, then in a thin stream once it thickens, until the mayo is thick and glossy. Add 1 tablespoon of lemon juice and the cayenne, taste and adjust.
4. Separate the lettuce leaves, wash them and spin them completely dry: any water will make the bread soggy. Slice the tomatoes 1/4 inch (5 mm) thick, salt lightly, and set on paper towels to drain.
5. Slice the chicken on the bias into 1/4 inch (5 mm) slices, then season with the rest of the fine salt and the ground pepper.
6. Toast the bread in a toaster or under the broiler until golden on both sides. Lay the slices side by side on a rack instead of stacking them so they stay crisp.
7. Build each club. First layer: a slice of toast spread with mayo to the edges, a lettuce leaf, two or three tomato slices. Top with a second slice spread on both sides, then a quarter of the chicken, six half-slices of bacon and another lettuce leaf. Finish with a third slice, mayo side down.
8. Press down gently with your palm to set the layers. Push in four wooden toothpicks, one in each quarter, then cut the sandwich along both diagonals with a serrated knife, using a gentle sawing motion, to get four triangles that stand up.
9. Stand the triangles up, points facing up, and serve right away while the bread is still crisp and the bacon brittle.