The Heartstopper Club Recipes

TRUFFLE SCENTED CHICKEN CLUB

Steps:

• Preheat oven to 350 degrees F. Preheat a grill pan.
• Chicken Salad: Season both sides of the chicken breast with salt, pepper, and a little oil. Place on the grill for approximately 2 1/2 minutes on each side, remove from the grill and place in the oven to finish the cooking process. When the chicken is fully cooked, approximately 12 minutes, place in the refrigerator to cool. After the chicken has cooled, dice it in small bite size pieces and place in a stainless steel bowl with the 1/2 cup mayonnaise, chopped truffle, and truffle oil. Mix well and reserve for later use.
• Spread a small amount of mayonnaise onto 2 slices of the sour dough bread. On 1 of the slices with mayonnaise place the following items; Boston lettuce, 2 slices of tomato, 3 slices cooked bacon, 3 slices avocado, and half of the bean sprouts, place the other slice of bread on top mayonnaise side down. Next place half of the reserved chicken salad on top of the dry side of bread and spread evenly, finish the sandwich with the last slice of dry bread and place in a panini press until toasted. Remove the sandwich from the press and cut in quarters. Repeat with remaining bread and fillings. Serve with French fries or potato chips.

TURKEY CLUB

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

CRISP GRIT CAKE FOIE GRAS CLUB

Steps:

• Grits: Bring milk to boil and stir in grits and add salt and pepper. Cook slowly until thick. Cool slightly and roll in a log and place in plastic wrap. Chill.
• Plum Sauce: Dissolve sugar in vinegar over heat. Pour over plums and bake at 375 degrees for 20 minutes
• Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until crisp. Drain. Keep warm.
• Heat skillet with 2 tablespoons butter and saute foie gras on both sides. Remove and keep warm.
• Add chipoltes and plum mixture to saucepan. Whisk in veal or beef stock. Reduce and stir in remaining butter.
• To Assemble: Place one grit cake on a plate. Top with seared foie gras and then another grit cake. Pour plum sauce around and decorate with arugula and fried leeks