Another simple, quick, and delicious weeknight dinner comin’ atcha!
This is a new-to-our rotation dinner that we just adore. It does require a quick dance with the oven if you want your bacon freshly-cooked (vs. precooked, which would also work!), but it totally beats standing in front of the stove while the grease pops all over your brand new t shirt (yes, I have indeed been there!).
I love cooking bacon in the oven because I can do all the other things for a meal while the oven does all the work. No flipping, no grease guards. L O V E it. So, while the bacon is cooking away, I am toasting the bread, chopping the tomatoes, etc. It’s such a great use of time when you want a quick dinner during the week.
These sandwiches are packed full of flavor and are another dinner that is easy to “deconstruct” for our picky kiddo (we have one foodie child who does things like eat spinach directly from the garden, and we have one child who hardly has 10 things he enjoys eating). We serve this dinner to him as just toast, bacon, turkey, and avocado. Win-win! And, we try and do some cold, pre-cut veggies on the side. Our favorites are baby carrots, olives, and cucumbers. Yum!
California Club Sandwiches
Ingredients
- 12 slices Bacon
- 8 slices Crusty Sourdough Bread
- 4 tsp Mayonaise
- 1 Large Tomato
- 4 romaine heart leaves
- 1 Avocado
- 8 oz. Your Favorite Deli Turkey Breast
- Salt & Pepper to taste
Instructions
- Lay the bacon out in a single layer on a foil-lined cookie sheet. Bake in a pre-heated oven at 425 degrees F until crispy – about 15 minutes. Remove and set aside on paper towels.
- While the bacon cooks, toast the bread, chop the tomato, and slice/mash the avocado in a small bowl.
- Assemble your sandwiches: Put 1 tsp. mayo each on 4 slices of the bread, and 1/4 of the smashed avocado on each of the other 4 slices. Then, divide the lettuce, tomato, bacon, and turkey between each sandwich. Season with a bit of salt & pepper, if desired.
- Enjoy!