Classic American Club Sandwich with Homemade Potato Chips

Cook 3 strips of bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain excess grease.

While the bacon cooks, wash and slice 1/2 medium tomato into 1/4-inch thick slices. Peel and slice 1/2 avocado into thin slices.

In a small bowl, mix 2 tbsp mayonnaise with 2 tsp dijon mustard until well combined.

For the homemade chips: Wash and scrub 1 medium russet potato. Using a mandoline or sharp knife, slice the potato into very thin rounds (about 1/16-inch thick).

Place potato slices in a bowl of cold water for 5 minutes, then drain and pat completely dry with paper towels.

Heat 2 cups vegetable oil in a heavy-bottomed pot to 350°F. Working in batches, fry potato slices for 3-4 minutes until golden brown and crispy.

Remove chips with a slotted spoon to paper towels. While still hot, sprinkle with 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp kosher salt.

Toast 3 slices of sourdough bread until golden brown.

Spread the mayo-mustard mixture on one side of each bread slice.

On the first slice of bread, layer 1 butter lettuce leaf, 3 oz sliced turkey breast, and 1 slice of cheddar cheese.

Place the second slice of bread on top, then add the cooked bacon, tomato slices, avocado slices, another butter lettuce leaf, and the remaining slice of cheddar cheese.

Top with the third slice of bread, mayo-mustard side down.

Secure the sandwich with toothpicks and slice diagonally into quarters.

Serve immediately with the homemade potato chips and the remaining 1/2 tsp of kosher salt and 1/4 tsp black pepper for seasoning as desired.