Homemade Club Sandwich with homemade mayonnaise and homemade pickled cucumbers

👨‍🍳 Method

For the Sandwich

1. 1
   Toast the three slices of bread until golden.

   Pop-up toaster
2. 2
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
3. 3
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
4. 4
   Add the lemon juice and stir. Taste and adjust the seasoning.
5. 5
   Spread the mayonnaise on the first slice and the mustard on the second.

   Spreading knife
6. 6
   On the first slice, layer the lettuce, tomato and turkey slices.
7. 7
   Wash the cucumbers and arrange them in a clean jar, upright and tightly packed, with the garlic and dill between them.

   Jar

   💡Fresh, firm cucumbers, tightly packed and completely covered with water: a cucumber sticking out of the water softens and grows mold.
8. 8
   Dissolve the salt in the water and pour over the cucumbers until they are completely covered.
9. 9
   Close and leave at room temperature for 3–7 days, until the cucumbers turn olive green and are as sour as you like.

   💡Taste the water after a day: it should be as salty as seawater. Add salt or water as needed.
10. 10
    Move to the fridge: the cold stops the fermentation.

    Refrigerator
11. 11
    Place the second slice on top, and top it with the yellow cheese, avocado and pickles.
12. 12
    Cover with the third slice.
13. 13
    Press gently, cut diagonally and hold each half together with a toothpick.

    KnifeCutting boardToothpick