Grilled California Turkey Club Sourdough Sandwich

Grilled California Turkey Club Sourdough Sandwich

This West coast sandwich is made on our Country Loaf with sautéed green and red peppers, sliced mushrooms, and thinly sliced red onions. Piled high with avocado, tender-crisp bacon, sliced turkey, and Provolone cheese layered between slices of sourdough bread. Each sandwich is grilled in butter.

This recipe makes four sandwiches:


  • 3 tablespoons butter
  • 1 tablespoon olive oil 
  • 8 slices sourdough bread
  • 1 avocado large
  • 1 pound sliced turkey breast
  • 8 slices of bacon baked
  • 1 cup thinly sliced red bell pepper strips
  • 1 cup thinly sliced green bell pepper strips
  • 1 cup thinly sliced fresh mushrooms
  • 1/2 cup thinly sliced red onion
  • 8 (3/4-ounce) slices Provolone Cheese
  • tomato slices optional
  • lettuce optional


  • Spread butter on 1 side of each bread slice; turn slices over. Set aside.
  • Slice or mash avocado and place onto the unbuttered side of each bread slice. 
  • Top 4 bread slices with turkey.
  • Fry bacon slices in a skillet with just enough water to barely cover each strip. Turn each strip once. Fry until the water has evaporated. Remove bacon to paper towel. 
  • Melt 1 tablespoon butter in olive oil in the skillet until sizzling; add green bell pepper, red bell pepper, mushrooms, and red onion. Sauté over medium heat, stirring occasionally, 4-6 minutes or until crisp-tender.
  • Arrange cooked vegetables over turkey; layer each with 2 slices cheese and two strips of bacon. 
  • Top with remaining bread slices turned toward the inside.
  • Heat skillet or griddle on medium heat.
  • Toast sandwiches, turning once, 3-4 minutes, or until cheese is melted and bread is toasted.
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