Monterey Club Recipe

Prepare bread and spread

Lightly toast the 2 slices of sourdough bread in a toaster or skillet until just golden. Spread 1 tablespoon of the mayonnaise-mustard mixture on the inside of each slice. On one slice layer the cheddar cheese on top of the spread; on the other slice place the lettuce leaf.

Assemble meats and produce

On the cheese-topped slice, layer the ham evenly, then the turkey slices. Top the turkey with the cooked bacon slices. Fan the tomato slices over the bacon, season the tomato with a pinch of the salt and black pepper, then add the avocado slices on top.

Close sandwich

Place the lettuce-topped slice (spread side down) over the avocado to close the sandwich, pressing gently so layers nest together.

In a small bowl combine the mayonnaise (2 tbs), Dijon mustard (1 tsp), and Worcestershire sauce (1 tsp). Stir until smooth. Use this mixture as the sandwich spread. Reserve a small amount if you like an extra swipe at the end.

In a tiny bowl combine salt (1 tsp) and black pepper (1 tsp). Use sparingly to season tomato and the inside of the sandwich while assembling — a light pinch per layer is sufficient. (Total listed salt can be adjusted to taste.)

Heat a nonstick skillet or griddle over medium heat. Spread softened unsalted butter (1 tbs) evenly on the outside faces of both sandwich slices. Place sandwich butter-side-down in the skillet and cook 2–3 minutes until golden and crisp. Press gently with a spatula, then flip and cook the other side another 2–3 minutes until the cheese is melted and both sides are golden.

Remove sandwich to a cutting board and let rest 1 minute to settle. Slice diagonally and serve immediately.