Sometimes simple is best, and this California club checks every box. It is, dare we say it, the perfect lunch option for someone craving a simple-to-make, but seriously satisfying sandwich.
It’s made with thinly sliced turkey (or chicken!), toasted bread, crispy bacon, and fresh baby arugula. It has refreshing, juicy tomatoes, and the absolute best homemade tarragon aioli that you’ll want to lick with a spoon. We cannot say enough how delicious this is, but if you love a good turkey sandwich, this one is going to become your new house favorite.
Let’s make an epic California club!
P.S. If you are looking for an epic veggie-forward sandwich, be sure to try our Green Goddess Sandwich or our all-time favorite Deconstructed Falafel Sandwich next!
Ingredients For A California Club
But first, what is a club sandwich? Also called a clubhouse sandwich, this lunch time staple is made from layering toasted bread, sliced poultry (turkey or chicken), bacon, lettuce, tomato, and mayonnaise. At restaurants you’ll occasionally see these made with 3 slices of bread per sandwich. We prefer it with just 2, but of course you can throw an extra piece of toasted bread in there! Otherwise, we’re making a few upgrades, namely our homemade aioli sauce, which is killer!
Here’s what you’ll need:
- Sandwich bread: we love to use whole wheat sandwich bread, but use whatever you love best that isn’t too thick!
- Crispy bacon: for crunch and that salty bite!
- Turkey: grab your favorite deli turkey and have it thinly sliced. You can also use thinly sliced chicken!
- Tomatoes:sweet, juicy, and add freshness!
- Greens: we use arugula, which we love for its slightly bitter, spicy flavor. You can also use Romaine, butter lettuce, spinach, any micro greens — really any green or lettuce you love most!
- Avocado: make sure your avocado is ripe! (And check out our helpful tips on how to cut an avocado!)
- Kosher salt
- Freshly ground black pepper
- Homemade tarragon aioli (recipe below, this is my absolute favorite aioli!!)
For the homemade tarragon aioli: a large egg, 1 garlic clove, fresh lemon juice, canola oil, extra virgin olive oil, Kosher salt, black pepper, and fresh tarragon!
This is my absolute favorite aioli in the whole world! A bold statement, but we use it all the time, on everything from butter poached cod to slathered over poached eggs and even on our best ever crab cake sandwiches when we don’t have tartar sauce!
Homemade aioli will keep for 1 week, though it will likely begin to separate before then. We recommend giving it a good whisk before using if it’s been sitting in the fridge. The flavor will intensify the longer it sits!
How To Make A Club Sandwich
- Make the aioli. Combine egg, chopped garlic, and fresh lemon juice in the bowl of a food processor fitted with blade attachment. Process until finely chopped, then with the motor running slowly stream in the canola oil. Continue to process for 30 seconds, or until well incorporated. Scrape down the sides then process once more.
- Finish the aioli. Transfer to a large mixing bowl, then stream in the extra virgin olive oil, whisking the entire time. The aioli will be smooth, thick, and pale yellow. Add finely chopped tarragon, Kosher salt, and black pepper. Stir to mix, then refrigerate until needed.
- Toast bread. Once bread is toasted, either leave in toaster oven or place on a wire rack until all remaining ingredients are ready. This will help keep the bread crispy!
- Assemble the California club sandwiches. Spread a thin layer of tarragon aioli on both sides of toasted bread. To the bottom piece, layer the following: 1 ½ strips crispy bacon, thinly sliced turkey, 2 slices tomato. On the top slice of bread, place a layer of thinly sliced avocado. Season both the tomato and avocado with a little Kosher salt and black pepper. Place a generous handful of arugula (or other greens) on top of tomato, then flip the bread with avocado on top.
- Secure with skewers. Place 4 toothpicks or skewers into the sandwich in the shape of a compass (N, S, E, W). It’s okay that they’re not going all the way through the bread yet.
- Slice the sandwich. Use a sharp knife to cut the sandwich in an X shape (see below!), creating 4 triangular pieces. Pick each piece up and press the toothpick or skewer through the rest of the way. Serve immediately!
Variations On The Classic Club Sandwich
- Use chicken instead of turkey — either thinly sliced chicken breast from the deli counter or grilled chicken cutlets would be fantastic too!
- Don’t want to make aioli? You can of course use mayonnaise instead! Any condiment you love most is what you should use: honey mustard, horseradish sauce,
- Instead of traditional pork bacon, substitute with turkey bacon or crispy pancetta.
- While a traditional club sandwich is made with Romaine lettuce (which generally has a great crunch), we prefer arugula for its spicy bite. Any lettuce or micro greens will be wonderful, don’t worry about the texture! You’ll still get great crunch from the toasted bread and bacon!
Tips For The Best California Club
- Use a thinner cut of bread, nothing too thick like ciabatta or a baguette. Our recommendation is whole wheat sandwich bread! (Want to try making your own sandwich bread? Check out this whole wheat recipe!)
- You can make the bacon ahead of time and keep it in a refrigerator until needed. Totally okay to serve it room temp on the sandwich, which helps to make these come together quicker for an easy weekday lunch option!
- Don’t spread the aioli on the toasted bread until you’re ready to assemble. No one wants a soggy sandwich!
- Season both the tomato and avocado with Kosher salt and black pepper. This helps to bring out their wonderful natural flavors!
- Do not attempt to cut the California club before securing with toothpicks or skewers.
We are so beyond excited for you to try this club sandwich — it is the absolute best and satisfies every sandwich craving you never knew you could have. Crunchy, creamy, a bit salty, and just seriously divine. Get on it!!
If you make this California Club, please let us know by leaving a review and rating below!
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For more quick lunch recipes, check out the following:
- Marinated white bean salad with tuna
- Deconstructed falafel sandwich
- Mozzarella caprese gazpacho
- Avocado tomato salad
- Sourdough grilled cheese
California Club Sandwich Recipe
Ingredients
For The Tarragon Aioli
- 1 large egg
- 1 garlic clove finely chopped
- 4 tsp fresh lemon juice
- ½ cup canola oil
- ½ cup extra virgin olive oil
- 2 Tbsp finely chopped tarragon
- ½ tsp Kosher salt
- ⅛ tsp freshly ground black pepper
For the California Club Sandwich
- 4 slices whole wheat sandwich bread
- 3 slices bacon crispy
- 4 oz deli turkey or chicken thinly sliced
- 1 medium tomato thinly sliced
- 1 large avocado peeled and thinly sliced
- 1 cup baby arugula or other greens such as Romaine, butter lettuce, spinach
- Kosher salt
- Freshly ground black pepper
Instructions
- Make the aioli. Combine 1 egg, 1 clove chopped garlic, and 4 tsp fresh lemon juice in the bowl of a food processor fitted with blade attachment. Process until finely chopped, then with the motor running slowly stream in ½ cup canola oil. Continue to process for 30 seconds, or until well incorporated. Scrape down the sides then process once more.
- Finish the aioli. Transfer to a large mixing bowl, then stream in ½ cup extra virgin olive oil, whisking the entire time. The aioli will be smooth, thick, and pale yellow. Add 2 Tbsp finely chopped tarragon, ½ tsp Kosher salt, and ⅛ tsp black pepper. Stir to mix, then refrigerate until needed.
- Toast bread. Once bread is toasted, either leave in toaster oven or place on a wire rack until all remaining ingredients are ready. This will help keep the bread crispy!
- Assemble the California club sandwiches. Spread a thin layer of tarragon aioli on both sides of toasted bread. To the bottom piece, layer the following: 1 ½ strips crispy bacon, thinly sliced turkey, 2 slices tomato. On the top slice of bread, place a layer of thinly sliced avocado. Season both the tomato and avocado with a little Kosher salt and black pepper. Place a generous handful of arugula (or other greens) on top of tomato, then flip the bread with avocado on top.
- Secure with skewers. Place 4 toothpicks or skewers into the sandwich in the shape of a compass (N, S, E, W). It's okay that they're not going all the way through the bread yet.
- Slice the sandwich. Use a sharp knife to cut the sandwich in an X shape, creating 4 triangular pieces. Pick each piece up and press the toothpick or skewer through the rest of the way. Serve immediately!
Notes
- Nutrition facts include 2 sandwiches with a thin layer of aioli. There will be leftover aioli (perfect over poached eggs or fish!).
- Use a thinner cut of bread, nothing too thick like ciabatta or a baguette. Our recommendation is whole wheat sandwich bread!
- You can make the bacon ahead of time and keep it in a refrigerator until needed. Totally okay to serve it room temp on the sandwich, which helps to make these come together quicker for an easy weekday lunch option!
- Don’t spread the aioli on the toasted bread until you’re ready to assemble. No one wants a soggy sandwich!
- Season both the tomato and avocado with Kosher salt and black pepper. This helps to bring out their wonderful natural flavors!
- Do not attempt to cut the California club before securing with toothpicks or skewers.
- Homemade aioli will keep for up to 1 week, but is best within a few days. Whisk before using if it has separated a little.
By far the BEST sandwich period. The tarragon aioli truly makes it. My husband and I love this!
Omg, so happy you love it, Kat! It is my daughter’s favorite sandwich in the world too (she has good taste lol)! xo, Ari