Hand Cut California Sandwich Recipe

prepare avocados

Halve the avocados, remove the pits, and scoop the flesh into a bowl.

Add lemon juice, chopped dill, sea salt, black pepper, and red pepper flakes (if using). Using a fork, smash the avocado to a spreadable but slightly chunky consistency. Taste and adjust seasoning. Keep chilled until assembly.

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, sweet pickle relish, pickle juice, garlic powder, smoked paprika, and black pepper. Whisk until smooth and well combined.

Taste and adjust: add more pickle juice for tang, more ketchup for sweetness, or a pinch of salt if needed. Refrigerate until ready to assemble.

Thinly slice the sweet onion into rings. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Wash and dry romaine leaves. Stack and lightly bruise larger leaves for easier folding if needed. Shred additional lettuce finely if not pre-shredded.

Lay out dill pickle slices and pat any excess brine off with a paper towel.

If toasting bread: spread softened butter thinly on one side of each bread slice. Heat a skillet over medium heat and toast bread butter-side down until golden, about 2–3 minutes per side. Alternatively, toast to desired level in a toaster or oven.

Spread about 1 tablespoon of house sauce on the underside of four toasted bread slices (the bottoms). On two of those slices, layer 1–2 romaine leaves, then a generous spoonful (about 2–3 tablespoons) of dill smashed avocado, spreading evenly.

Top the avocado with shredded lettuce (about 1/4 cup per sandwich), 2–3 sweet onion rings, and 4 dill pickle slices. Sprinkle a light pinch (about 1/8 tsp) of salt and a dash of black pepper over the vegetables to season.

Place an American cheese slice on the remaining two toasted bread slices; if you want the cheese warmed, place the cheese-topped slices in the hot skillet for 10–20 seconds to slightly melt before assembling.

Place the cheese-topped bread slice (cheese facing down) on top of the veggies. Spread about 1 tablespoon of house sauce on the top slice of bread if desired. Press gently to compact.

Cut each sandwich in half (diagonally or straight) and serve immediately. Optionally add a toothpick to hold each half together.