California Club On Rye Recipe

Make or use pre-made caramelized onions

If you have pre-made caramelized onions, skip to aioli assembly. To make fresh: heat 1 tablespoon butter (and 1/2 tsp olive oil if desired) in a medium skillet over medium-low heat. Add 1 thinly sliced medium yellow onion and 1/4 tsp salt. Cook, stirring every few minutes, until the onions are deeply browned and sweet, 25–35 minutes. Optional: stir in 1/2 tsp brown sugar about halfway through to accelerate browning. Reduce heat if onions begin to burn. Remove from heat and let cool slightly.

Prepare the aioli

In a small bowl, combine 1 tablespoon mayonnaise, 2 tablespoons finely chopped caramelized onion, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, and 1 teaspoon minced garlic. Stir until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt as needed. Refrigerate while assembling sandwich.

Halve, pit and scoop the flesh of 1 medium ripe avocado into a bowl. Add 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mash with a fork until mostly smooth but slightly chunky. Keep covered to prevent browning while you prepare other components.

Toast the rye: heat a skillet over medium heat and add 1 teaspoon butter or brush 1 tsp olive oil on the rye slices. Toast each slice 1–2 minutes per side until golden and slightly crisp. Remove from heat.

Spread about half of the caramelized onion aioli evenly over one slice of toasted rye (approximately 1 tablespoon). On the other slice, spread the smashed avocado (about 2 tablespoons).

Layer the ingredients on the aioli-coated slice: place 120 g (about 4 oz) thinly sliced herb roasted chicken evenly over the bread. Season the chicken lightly with a pinch (~1/8 tsp) of salt and a few grinds of black pepper.

Top the chicken with the Tuscan greens (about 1 cup). If the greens are large or sturdy, toss them briefly with a light drizzle of olive oil and a pinch of salt before adding so they sit comfortably in the sandwich.

Add tomato slices (2 slices), place the crisp bacon strips (2 pieces) over the tomato, then spread the smashed avocado on the other slice if not already applied. If you prefer, layer avocado directly on top of the bacon for extra creaminess.

Close the sandwich with the avocado-topped rye slice. Press gently, then cut the sandwich in half on a diagonal.

Serve immediately with any remaining aioli on the side for dipping or a small side salad of extra Tuscan greens.