California Club Recipe

Prepare bacon

Cook the 6 bacon strips in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain and cool. When cool, pat to remove excess fat.

Toast bread

Spread softened butter evenly on one side of each of the 6 bread slices. Heat a clean skillet or griddle over medium heat and toast buttered sides until golden brown, about 2–3 minutes per side. Alternatively, use a toaster and then butter the toasted sides.

Slice cheese and tomato

Thinly slice the cheddar into 3 even slices (one per sandwich half). Slice the tomato into 6 thin slices. Pat tomato slices dry with paper towel to avoid soggy bread.

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl and slice crosswise into thin slices or gently mash for a creamier texture. Toss with 1 tsp lemon juice and optional 1 tsp olive oil to prevent browning and add flavor.

In a small bowl, combine 6 tsp mayonnaise, 1 tsp Dijon mustard, and a pinch of the salt and pepper (reserve remaining salt and pepper for tomato/avocado). Mix until smooth.

Lay out 3 bread slices buttered-toasted side down. Spread a heaping 1 tbs (approximately) of the mayo-Dijon mixture onto each slice (use all the mixture across the 3 slices).

Top each spread bread slice with 2–3 lettuce leaves (trim if needed), then 2–3 oz (about 1/3 of the total) of sliced turkey evenly over the lettuce.

Add 2 bacon strips on top of the turkey for each sandwich.

Layer avocado slices on the bacon, dividing the avocado evenly across the 3 sandwiches. Lightly season avocado and tomato with remaining 1/2 tsp salt and 1/2 tsp pepper.

Place 2 tomato slices over the avocado on each sandwich, then top with a slice of cheddar.

Top each sandwich with the remaining 3 bread slices, buttered side up. Press down gently.

If desired, cut each sandwich in half diagonally. Serve immediately while bread is warm and bacon is crisp.