2 tsp. minced chervil
2 tsp. minced chives
2 tsp. minced parsley
2 tsp. minced tarragon
1⁄2 small shallot, minced
Kosher salt and freshly ground black pepper, to taste
1 tbsp. canola oil
1 egg
3 slices white bread, crusts removed, lightly toasted
1⁄2 oz. thinly sliced maple-glazed turkey (about 3 slices)
1⁄2 oz. thinly sliced smoked ham (about 3 slices)
2 slices Gruyère
3 slices thick-cut bacon, cooked until crisp
1⁄2 small vine-ripe tomato, cored and thinly sliced
2 inner leaves romaine lettuce
Shoestring french fries and ketchup, for serving (optional)
Stir mayonnaise, chervil, chives, parsley, tarragon, shallot, salt, and pepper in a bowl; set aïoli aside. Heat oil in an 8” nonstick skillet over medium-high heat; fry egg, flipping once, until white is cooked and yolk is partially firm, 1–2 minutes. Season with salt and pepper; set aside. Lay slices of bread on a work surface; spread 1 tbsp. aïoli over 1 cut side of each slice. Over 1 slice, arrange turkey, ham, and Gruyère; spread with remaining aïoli and top with a second slice of bread, aïoli side up. Arrange egg, then bacon, and tomato, and season with salt and pepper; top with lettuce and remaining slice of bread, aïoli side down. Place 4 skewers about 1” from each of the 4 corners of sandwich; slice into 4 pieces. Serve with fries and ketchup on the side if you like.