A California club sandwich is a classic American sandwich made with three slices of toasted sourdough bread, sliced chicken or turkey, avocado, bacon, lettuce, tomato, and mayonnaise. Of course, Abigail's Oven REAL™ Sourdough Bread is the perfect foundation for this kind of sandwich, especially the Country Loaf and Garlic Rosemary. Most often the sandwich is cut into four triangles and served with a side of fries or chips, but our bread is best just cut in half.
The origin of the club sandwich is a matter of debate. Two popular theories are that it was invented at the Saratoga Club House in Saratoga Springs, New York, in 1894, or at the Union Club in New York City in 1890. The sandwich appeared on U.S. restaurant menus as early as 1899 and in home cookbooks shortly after that.
Here is a recipe for a classic club sandwich:
- 3 slices of bread (preferably white or wheat bread)
- 2 tablespoons mayonnaise and/or ½ of an avocado, mashed
- 4 slices of cooked chicken or turkey
- 4 slices of bacon, cooked crisp or deli ham
- 4 lettuce leaves
- 4 thin tomato slices
- Salt and pepper to taste
- Toast the bread.
- Spread mayonnaise and/or avocado on one side of each slice of bread.
- Layer the chicken or turkey, bacon or ham, lettuce, and tomato on one slice of bread.
- Season with salt and pepper to taste.
- Top with the remaining slice of bread, mayonnaise-side down.
- Cut the sandwich in half (or diagonally if using a traditional loaf, then cut each half in half again to create four triangles).
- Serve with a side of fries or chips.
Here are some tips for making a great club sandwich:
- Use fresh, high-quality ingredients.
- Toast the bread until it is golden brown and crispy.
- Don't skimp on the mayonnaise and/or avocado. Either helps to hold the sandwich together and add flavor.
- Use thick-cut bacon for a more flavorful sandwich.
- Be generous with the lettuce and tomato.
- Season the sandwich with salt and pepper to taste.
- Cut the sandwich before serving. This makes it easier to eat and more visually appealing.
And remember, if you are looking for a place to get delicious sourdough bread for Sunday brunch, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, and Spanish Fork. Or course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.
Darryl Alder, blogs for Abigail’s Oven, The Voice of Scouting, The Boy Scout, EternalCore.org, and SearchIsaiah.org. His hobbies include gardening vegetables, annuals, and perennials; baking artisan sourdough bread; outdoor cooking, and Scouting. You can follow him on Facebook, Instagram, and Twitter.