You’ve gotta figure if the word “California” is in a recipe title it will include avocado. Being that this is a “California” club, it has some twists, including skipping the middle slice of bread.
4 slices of whole grain bread, toasted
6 slices roast turkey (about 6 ounces)
8 slices crisp cooked bacon, thinner preferred (thick bacon can be harder to bite through and can cause a sandwich to fall apart)
8 slices ripe tomato
4 butterleaf lettuce leaves, washed and dried
2 cups mixed microgreens, as from New Natives
1-2 ripe avocados, as needed
Mayonnaise as needed
Fresh ground black pepper to taste
Lay down 2 slices of toast, and cover each with avocado slices, pushing a little to get them to adhere to the bread so they don’t slip out while eating.
Cover the avocado with bacon, 4 slices per sandwich. (The salt in the bacon brings out the rich and nutty qualities of the avocado.)
Lay half the sprouts per sandwich, then layer the turkey on, folding it so there are some air pockets rather than a slab of turkey. It just tastes better this way, trust me.
Cover each stack with 2 leaves of lettuce, than arrange tomatoes on. Apply mayonnaise to the 2 slices of toast and put these on the sandwiches.
For a traditional look, apply 4 long frilly toothpicks in a square to each sandwich and cut corner-to-corner to yield 4 triangles.
YIELD: 2 sandwiches