Turkey and Bacon Sandwich with Arugula Mayonnaise

Serves 4

1 large egg yolk
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1 cup grapeseed or other neutral oil
2 ½ teaspoons fresh lemon juice
2 ounces arugula, sliced (1 ½ cups), plus 2 ounces whole arugula leaves (1 ¾ cups)
¾ cup fresh basil leaves, sliced
1/3 cup finely chopped fresh chives
4 large ciabatta rolls, split
1 pound sliced roasted turkey
3 slices good bacon, cooked until crispy
12 slices of tomato (from about 3 tomatoes)
24 slices jarred pickled jalapeno

Whisk together the yolk, mustard, and ¼ teaspoon salt in a medium bowl until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in 2 teaspoons of the lemon juice until well blended.

Stir in the sliced arugula, basil, chives, and remaining ½ teaspoon lemon juice. Season to taste with salt and pepper.
Toast the ciabatta and spread a generous layer of the arugula mayonnaise on the cut sides. On the bottom of each roll, stack the turkey, whole arugula, bacon, tomato and jalapeno. Cover with the roll tops, slice each sandwich in half, and serve immediately.

Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten.
Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc