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. Â 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.
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.
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.
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
Ingredients
- 4 slices of quality rustic bread
- 2 tbsp ranch dressing
- 1 tbsp dijon mustard
- 1 to mato 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
- 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.
- 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.
- 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.