California Club Sandwich
A three-layer California classic with roasted chicken, crispy bacon, fresh avocado, and a tangy mayo spread on toasted bread. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 698
- Protein
- 48g
Ingredients
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- ½ lb cooked rotisserie chicken breast
- 6 count bacon slices
- 1 count ripe avocado
- 1 count tomato
- 4 leaves crisp lettuce leaves (butter or romaine)
- 6 slices white bread or sourdough, sliced
Instructions
- 1
Stir the mayonnaise and lemon juice together in a small bowl until smooth and evenly combined, about 30 seconds.
- 2
Shred the rotisserie chicken by pulling it apart into bite-sized strips with your fingers or two forks into a clean bowl.
- 3
Place bacon slices on a microwave-safe plate lined with a paper towel; cover with another paper towel and microwave on high for 4 minutes until crispy.
- 4
Cut the avocado in half lengthwise around the large pit, twist the halves apart, scoop out the pit with a spoon, then slice each half into 0.25-inch-thick pieces while still in the skin.
- 5
Slice the tomato crosswise into 0.25-inch-thick rounds, discarding the top and bottom ends that are mostly seeds.
- 6
Toast the bread slices in a toaster or toaster oven set to medium-dark until the surface turns light golden brown and feels crispy when you tap it, about 2 minutes.
- 7
Lay one toasted bread slice on a cutting board, then spread 1 tablespoon of the lemon mayonnaise evenly across the entire surface with a butter knife.
- 8
Layer half of the shredded chicken in a single even layer on top of the mayonnaise, breaking any clumps.
- 9
Lay 3 bacon slices in a row on top of the chicken, breaking them in half if needed to fit within the bread edges.
- 10
Place a second toasted bread slice on top of the bacon, then spread 1 tablespoon of lemon mayonnaise on this second slice.
- 11
Layer 2 tomato slices on top of the mayonnaise, then arrange 2 lettuce leaves to cover the tomato.
- 12
Arrange half of the avocado slices in a single layer on top of the lettuce.
- 13
Place the third toasted bread slice on top to complete the sandwich, then press gently down so all layers compress slightly together.
- 14
Slide a large serrated bread knife diagonally from the top-left corner to the bottom-right corner, cutting the sandwich in half to reveal the three layers.
- 15
Repeat steps 7–14 to build the second sandwich using the remaining ingredients.
- 16
Stand the two sandwich halves upright on a plate with the cut sides facing forward to show the colorful layers, then serve immediately while warm.
Tools you’ll need
- small mixing bowl
- spoon
- fork or two forks
- microwave-safe plate
- paper towels
- cutting board
- chef's knife
- toaster or toaster oven
- butter knife
- serrated bread knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
