California Club Recipe

Pound and season chicken

If the chicken breast is thick, butterfly it and then lightly pound to an even thickness about 1/2 inch. Pat dry with paper towels. Season both sides with salt, black pepper, garlic powder and paprika (if using).

Slice produce

Slice the tomato into 2 even slices. Halve and pit the avocado; scoop out half and slice into 4–6 thin slices. Rinse and pat the lettuce leaves dry.

Cook bacon

In a skillet over medium heat, cook bacon strips until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. Reserve a little bacon fat in the pan for flavor or wipe and continue if preferred.

Grill or pan-sear chicken

Heat a skillet or grill pan over medium-high heat and add 1 tsp olive oil. When hot, add the seasoned chicken. Cook 4–6 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 5 minutes, then slice into 3–4 thin slices.

Toast bread

Meanwhile, spread softened butter lightly on one side of each bread slice. Toast in a skillet or toaster until golden and crisp, about 2–3 minutes per side in a skillet or in a toaster/oven until browned. You should have three toasted slices.

Spread about 1 tablespoon mayo on the top (untoasted) side of one toasted slice — this will be the bottom layer. Place lettuce leaf on the mayo, then add 2–3 slices of the cooked chicken. Top the chicken with one toasted slice of bread (this is the middle layer).

Spread the middle toasted slice with about 1/2 tablespoon mayo on the top side. Layer bacon strips evenly, then arrange avocado slices on top of the bacon. Add tomato slices, sprinkle lightly with a pinch of salt and a grind of black pepper. Place the final toasted bread slice on top, mayo side down if any remains.

Press the sandwich gently to compact the layers. If desired, secure with toothpicks at two opposite corners, then cut the sandwich diagonally into two triangles (cut through all three slices so each piece has all layers).

Serve immediately while chicken is warm and toast is crisp. Optional sides: kettle chips, pickle spear, or a small green salad.