California Chicken Club Recipe

Prepare marinade

In a bowl, mince the garlic and whisk together olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, kosher salt and 1/2 tsp black pepper until combined.

Marinate chicken

Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Massage to coat evenly. Refrigerate 20–30 minutes (up to 2 hours) to develop flavor.

Cook chicken

Preheat a skillet or grill pan over medium-high heat. Remove chicken from marinade and let excess drip off. Cook 5–7 minutes per side (internal temperature 165°F/74°C) until cooked through and nicely charred. Let rest 5 minutes, then slice chicken thinly for sandwiches.

Cook bacon

While chicken marinates or cooks, arrange bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to paper towels to drain. Alternatively, bake at 400°F (200°C) for 12–15 minutes on a rack.

Toast bread

Spread butter on one side of each sourdough slice. In a clean skillet over medium heat or on a griddle, toast buttered sides until golden and crisp, about 2–3 minutes per side. Set aside toasted slices, buttered side out.

Prepare avocado

Halve and pit the avocado. Slice thinly or fan slices. If desired, toss with a tiny pinch of salt and a few drops of lemon juice to prevent browning.

Prepare tomato and lettuce

Slice the tomato into 1/4-inch rounds. Rinse and dry romaine leaves; tear large leaves to sandwich-sized pieces if necessary.

Slice cheese

Have Swiss cheese slices ready; if slices are large, trim to fit the bread.

Make lemon mayo

In a small bowl, combine mayonnaise with lemon zest, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste; adjust seasoning as desired.

Assemble sandwiches

Lay 4 slices of toasted sourdough buttered-side down. Spread about 1 tablespoon of lemon mayo on each slice. Layer in order: 2 slices Swiss cheese, sliced marinated chicken (about half the sliced chicken per sandwich), 3 bacon slices, avocado slices, 2 tomato slices, and romaine leaves. Top with remaining toasted bread slices, mayo side down (buttered side up).

Finish

Press sandwiches gently, then slice each diagonally. If desired, secure with toothpicks. Serve immediately while bacon is crisp and chicken warm.