California Club Recipe

1. Toast bread

Preheat a skillet or griddle over medium heat. Spread 1/2 tablespoon unsalted butter evenly on one side of each bread slice (use 3 slices for two club sandwiches). Place buttered side down in the skillet and toast until golden brown, about 2–3 minutes. Remove and set toasted sides down on a cutting board.

2. Cook bacon

In the same skillet over medium-high heat, add bacon slices and cook until crisp, 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. When cool, cut each slice in half crosswise (for easier stacking).

3. Slice tomato and avocado

Slice the tomato into 1/4-inch rounds. Halve and pit the avocado, peel and slice into 1/4-inch slices. Toss avocado with 1 tsp lemon juice to prevent browning and season lightly with a pinch of the kosher salt and a little black pepper.

4. In a small bowl, combine mayonnaise (6 tbs) and Dijon mustard (1 tbs). Season with a pinch of salt and a few grinds of black pepper. Stir until smooth.

5. Bottom layer

Place one toasted bread slice, toasted side down, as the bottom. Spread about 1 tablespoon of the mayo-Dijon mixture evenly over the untoasted side. Layer 3 slices of smoked turkey breast and one slice of cheddar cheese on top of the spread.

6. Middle layer

Top the cheese with a second slice of toasted bread, spread 1 tablespoon mayo-Dijon on the bread. Add 4 pieces of halved bacon (or 4 full halves), then arrange avocado slices evenly over the bacon. Add 2 leaves of lettuce and 2–3 tomato slices seasoned lightly with a pinch of kosher salt and a little black pepper.

7. Top layer

Place the final toasted bread slice on top, spread 1 tablespoon mayo-Dijon on its inside face. Press gently to compress the sandwich slightly. If desired, secure with toothpicks at the corners.

8. Repeat assembly to make a second sandwich using the remaining ingredients (3 bread slices total per sandwich recipe above yields two sandwiches if using 6 slices; adjust counts as needed).

9. Using a sharp knife, trim off the crusts if desired and cut each sandwich diagonally into two triangles to serve as classic club halves. Serve immediately with dill pickle spears and potato chips on the side.

10. Estimated plating: 2 sandwiches (4 halves) total. Serve hot or warm.