California Club Sandwich

My wife and I are big fans of a club sandwiches. I would even go as far as stripping that down and saying we are big fans of a bacon, lettuce, and tomato sandwich.  There is something to be said about the flavors and textures of a simple BLT, that when you add a couple of extra items to the mix, well, then, it just gets a whole lot better.

California Club Sandwich Recipe

My wife is also fan of avocado, just letting you in on a little secret. I guess I am too, I mean who doesn’t love avocados? So as I recently made a batch of these stecca’s from Jim Lahey’s bread book, I knew I was going to rock out a fantastic sandwich for my wife when she returned home from a workout. As she loves to come home and rock out a nice veggie salad, I figured I would her up a great sandwich, that I just knew she would love.

Let’s get started.

Ingredients: (Serves 2 in this case)

  • 4 slices of quality, rustic bread
  • 2 tbsp ranch dressing
  • 1 tbsp dijon mustard
  • 1 tomato, sliced
  • 4 leaves of lettuce
  • 1 shallot, thinly sliced
  • 4 slices of quality bacon, cooked
  • 1 tbsp bacon fat, reserved
  • 1 large chicken breast, boneless, skinless, sliced in half lengthwise, pounded
  • pinch of salt
  • pinch of cracked black pepper
  • 1 avocado, mashed

Begin by preparing all of your ingredients.

Add the ranch dressing and dijon mustard to a small bowl, and give that a good stir. Set that to the side.

How to make a California Club Sandwich

Take a couple pieces of plastic wrap, laying one piece down. Take one of the halves of the chicken breast, and lay the other piece of plastic wrap over the top of it. Pound the chicken until it is about 1/2 inch thick. Repeat with the other piece of chicken.

Season the chicken with salt and pepper.

Reheat the skillet with the reserved bacon fat, to medium heat.

Add the chicken to the skillet, and cook for a few minutes on each side. Once fully cooked, set aside.

Let’s get started on assembling the sandwich.

Take the bottom slice of bread and slather it with some of the ranch and dijon mixture. Lay some of the sliced shallots on the top, then lay on one of the chicken breasts.

California Club Sandwich

Lay on a couple slices of the bacon, then top with slices of tomato, and a couple pieces of lettuce. To the other slice of bread, slather on the mashed avocado. Add that to the top of the sandwich, slice, and serve.

I am not kidding when I say how awesome this sandwich is. Something about the creaminess of the avocado, that when bitten into along with the juicy tomato, bacon, and chicken, I mean really? Can this sandwich get any better? I don’t think so. So if you are wanting to upgrade your classic BLT, give this one a try. I guarantee you will enjoy it.

California Club Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 4 slices of quality, rustic bread
  • 2 tbsp ranch dressing
  • 1 tbsp dijon mustard
  • 1 tomato, sliced
  • 4 leaves of lettuce
  • 1 shallot, thinly sliced
  • 4 slices of quality bacon, cooked
  • 1 tbsp bacon fat, reserved
  • 1 large chicken breast, boneless, skinless, sliced in half lengthwise, pounded
  • pinch of salt
  • pinch of cracked black pepper
  • 1 avocado, mashed
Instructions
  1. Begin by preparing all of your ingredients.
  2. Add the ranch dressing and dijon mustard to a small bowl, and give that a good stir. Set that to the side.
  3. Take a couple pieces of plastic wrap, laying one piece down. Take one of the halves of the chicken breast, and lay the other piece of plastic wrap over the top of it. Pound the chicken until it is about ½ inch thick. Repeat with the other piece of chicken.
  4. Season the chicken with salt and pepper.
  5. Reheat the skillet with the reserved bacon fat, to medium heat.
  6. Add the chicken to the skillet, and cook for a few minutes on each side. Once fully cooked, set aside.
  7. Let's get started on assembling the sandwich.
  8. Take the bottom slice of bread and slather it with some of the ranch and dijon mixture. Lay some of the sliced shallots on the top, then lay on one of the chicken breasts.
  9. Lay on a couple slices of the bacon, then top with slices of tomato, and a couple pieces of lettuce. To the other slice of bread, slather on the mashed avocado. Add that to the top of the sandwich, slice, and serve.

 

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>