PICK UP

2          ea        bread, sourdough pullman sliced ½”
60        gm       butter, clarified
1          ea        chicken, breast 6oz, split/pressed
120      gm       mayo/mustard
60        gm       oil, grapeseed
4          ea        bacon, sliced, cooked
60        gm       egg, scrambled
1/4      hd        lettuce, baby iceberg center removed
2          ea        tomato, roma sliced
120      gm       French fries, cooked
45        gm       ketchup

Rub the chicken breast with half the mayo/mustard and then season with salt and pepper. Add the oil to the 425F griddle, add the seasoned chicken and cook for 7-9 minutes, flippin ¾ of the way. Cook the egg in a mini matfer pan with a scant of grapeseed oil. Toast the bread to GBD on the griddle with the clarified butter about 2 minutes per side. Move both slices of bread to cutting board crisp side down. Spread remaining mayo/mustard equally among both slices, then add the lettuce, tomato, top with chicken, egg, then bacon.

Cook fries in a 370F fryer for approx. 2 minutes, then transfer to a mixing bowl. Season with salt, then transfer to cone. Serve immediately w ketchup in a ramekin

PLATE – Large SVB Round, 4 ea. SVB Picks, Stainless steel fry cone w SVB Paper (1/2ed on the diagonal) w a doily

Place the picks in the center of each quadrant of the sandwich, then slice through the east-west center, then north-south center, making 4 equal squares. Using a knife or a spatula, move two of the squares together to the plate, exposing the cut side to the 6 o’clock opposite the SVB logo. Repeat with the other two quarters. Place a doily in the upper left of the plate and a ramekin of ketchup in the upper right. Place the cone of fries on the doily and serve immediately.

MUSTARD / MAYO
1 L Mustard, Dijon
1 L Mayo, kewpie

Whisk until well combined.