For the garlic mayo, whisk the egg yolks with the white wine vinegar and Dijon mustard in a large bowl.
Add the chopped garlic and whisk again.
Continue whisking and gradually add the oil to create a thick mayonnaise consistency.
To build the club sandwhich, spread the mayo on the bread and layer up with the turkey slices. Slice sandwich into triangles and sprinkle the chopped flat leaf parsely to serve.
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