The Ultimate California Club Sandwich with Tarragon Aioli
Toasted bread slathered in homemade tarragon aioli (the secret!) and stacked with bacon, avocado, tomato, arugula, and tender turkey or chicken. This California Club Sandwich is fresh, flavorful, and unforgettable.
Servings: 2 servings
Calories: 566kcal
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 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 it in the 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: 1½ strips crispy bacon, thinly sliced turkey, two tomato slices. 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.
- Slice the sandwich. Use a sharp knife to cut the sandwich in an X shape, creating four triangular pieces. Pick each piece up and press the toothpick or skewer through the rest of the way. Serve immediately!
Notes
- Note: Nutrition facts include 2 sandwiches with a thin layer of aioli (you’ll have extra—great on eggs or fish).
- Tips:
- Use thin sandwich bread (we like whole wheat), not thick ciabatta or baguette.
- Cook bacon ahead; room temp is fine for quick assembly.
- Spread aioli just before assembling to avoid soggy bread.
- Season tomato and avocado well.
- Secure with toothpicks before slicing.
- Aioli: Keeps up to 1 week refrigerated (best within a few days); whisk if separated.
Nutrition
Serving: 1whole sandwich (4 quarters) | Calories: 566kcal | Carbohydrates: 33g | Protein: 21g | Fat: 40g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1530mg | Potassium: 702mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1182IU | Vitamin C: 18mg | Calcium: 186mg | Iron: 5mg
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