California Club Recipe

Prep chicken

Pound each chicken breast to an even thickness about 3/4 inch (use a meat mallet or rolling pin between plastic wrap). This ensures even cooking.

Season

In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp smoked paprika. Rub both sides of the chicken breasts with olive oil, then evenly season with the spice mix.

Cook chicken

Heat a large skillet or grill pan over medium-high heat. Add 1 tbs olive oil if using skillet. When hot, add chicken breasts and cook 4–5 minutes per side until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from pan and let rest 5 minutes, then slice thinly on the bias.

Cook bacon

While the chicken rests, place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. When slightly cooled, cut each slice in half.

Prepare produce

Slice tomato into 1/4-inch thick rounds. Peel, pit and thinly slice the avocado. Wash and dry lettuce leaves.

Toast bread

Butter each slice of bread lightly on one side (about 1/2 tbs per slice). Heat a clean skillet over medium heat and toast buttered side down until golden, about 2 minutes; flip and toast the other side 1–1.5 minutes. Repeat for all slices or use a toaster and butter after toasting.

Assemble sandwiches

For each sandwich, spread about 1 tbs chipotle mayo (from the side) on one slice of toasted bread. Layer: 2 slices Swiss cheese, sliced chicken (about 1 breast per sandwich), 3 slices of bacon (halved), avocado slices (about 1/4 of the avocado per sandwich), 3 lettuce leaves, and 2 tomato slices. Top with the second slice of bread. Repeat for remaining sandwiches.

Finish

Optionally press sandwiches in a grill pan for 1–2 minutes to slightly melt the cheese. Cut each sandwich diagonally into halves or quarters and serve with a generous spoon of chipotle mayo on the side.

In a small bowl combine 1/2 cup mayonnaise, 1 tbs finely chopped chipotle in adobo, 1 tbs fresh lime juice, 1/2 tsp honey, 1/2 tsp minced garlic, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and fully incorporated.

Taste and adjust: add more chopped chipotle for heat, more lime for brightness, or a pinch more salt to taste. Chill for at least 10 minutes to let flavors marry before serving. Keep refrigerated in an airtight container for up to 4 days.