California Club Recipe

Name: Cork & Pig Taverns CALIFORNIA CLUB Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 6 oz sliced maple-glazed roasted turkey breast; 4 oz black forest ham, thinly sliced; 4 slices bacon, fully cooked or pan crisped and drained; 2 slices Swiss cheese slices; 1 whole ripe avocado; 2 leaves leaf lettuce (butter or romaine); 2 slices tomato, ripe, medium; 1 tsp salt; 1 tsp black pepper; 2 slices toasted sourdough or country bread; 2 tbs mayonnaise; 1 tsp Dijon mustard; 1 tsp unsalted butter (for toasting, optional); 2 tbs pure maple syrup; 1 tsp apple cider vinegar; 1 tsp smoked paprika

Inspired by Cork & Pig Tavern

Time20m

Serves1

maple-glazed turkey, black forest ham, bacon, swiss, avocado

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Ingredients

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Sandwich Assembly

6 oz sliced maple-glazed roasted turkey breast

4 oz black forest ham, thinly sliced

4 slices bacon, fully cooked or pan crisped and drained

2 slices Swiss cheese slices

1 whole ripe avocado

2 leaves leaf lettuce (butter or romaine)

2 slices tomato, ripe, medium

1 tsp Celtic sea salt

1 tsp black pepper

Bread & Spread

2 slices toasted sourdough or country bread

2 tbs Mayonnaise

1 tsp Dijon mustard

1 tsp unsalted butter (for toasting, optional)

Maple Glaze (if glazing turkey slices fresh)

2 tbs pure maple syrup

1 tsp Apple cider vinegar

1 tsp Smoked paprika

Method

Maple Glaze (if glazing turkey slices fresh)

Make glaze

Combine maple syrup, apple cider vinegar and smoked paprika in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 2–3 minutes until slightly reduced. Remove from heat and let cool 1 minute.

Glaze turkey (optional)

If using plain turkey and you wish to glaze it, brush 3–4 tablespoons of the warm glaze over the turkey slices to lightly coat. Arrange on a plate and allow glaze to set for 2 minutes. (If using pre-glazed maple turkey, skip this step.)

Bread & Spread

Toast the two slices of sourdough until golden and crisp. If desired, lightly spread butter on the cut sides and return to heat for 30 seconds to melt and crisp. Let cool slightly.

In a small bowl, mix mayonnaise and Dijon mustard until smooth. Spread the mayonnaise-mustard mixture evenly on one side of each toasted bread slice.

Sandwich Assembly

Prepare avocado: halve, pit and scoop avocado into a bowl. Mash gently with a fork until slightly chunky. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If you prefer slices instead of mash, thinly slice and season slices lightly.

Layering: On the bottom slice (mayo-mustard side up), place lettuce leaf, then 2 slices of tomato, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Next add the maple-glazed turkey (all 6 oz, layered so it covers the bread).

Add black forest ham evenly on top of the turkey (4 oz). Place Swiss cheese slices over the ham. Add the bacon (4 slices) on top of the cheese. Spread the mashed or sliced avocado over the top ingredients or on the top bread slice, depending on preference.

Close the sandwich with the top toasted slice (mayo-mustard side down). Press gently to compact, then, if desired, cut the sandwich diagonally with a sharp knife.

Serve immediately. If preparing ahead, wrap tightly in parchment and refrigerate up to 4 hours; add avocado just before serving to avoid browning.