Jun 09 2026
Restaurants›Smokin Fins›Cali Club Sandwich Recipe

Cali Club Sandwich Recipe

Inspired by Smokin Fins
Time1h
Serves2

Grilled brined chicken breast with smoked bacon, lettuce, tomato, red onion, avocado, and bourbon onion aioli on toasted sourdough with crispy fries.

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Ingredients

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For the Chicken

For the Sandwich

For the Bourbon Onion Aioli

For the Crispy Fries

Method

For the Chicken

  1. 1

    Brine the Chicken

    In a large bowl, combine the water, salt, and sugar to create the brine solution. Add the chicken breasts and let them brine in the refrigerator for at least 1 hour, or up to 4 hours.

  2. 2

    Grill the Chicken

    Preheat your grill to medium-high heat. Remove the chicken from the brine, pat dry, and rub with olive oil and black pepper. Grill the chicken for about 6-7 minutes per side, or until fully cooked. Let it rest for a few minutes before slicing.

For the Sandwich

  1. 3

    Cook the Bacon

    In a skillet over medium heat, cook the bacon until crispy. Remove and let drain on paper towels.

  2. 4

    Toast the Bread

    In the same skillet, toast the sourdough slices until golden brown on both sides.

  3. 5

    Assemble the Sandwich

    On one slice of toasted sourdough, layer the grilled chicken, bacon, lettuce, tomato, red onion, and avocado. Spread a generous amount of bourbon onion aioli on another slice of sourdough and place on top to close the sandwich. Repeat for additional sandwiches.

For the Bourbon Onion Aioli

  1. 6

    Prepare the Aioli

    In a bowl, mix together mayonnaise, bourbon, finely chopped onion, minced garlic, lemon juice, and salt. Stir until well combined and set aside.

For the Crispy Fries

  1. 7

    Prepare the Potatoes

    Wash and peel the russet potatoes. Cut them into thin strips to create fries.

  2. 8

    Fry the Potatoes

    In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and sprinkle with salt.

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