California Club Sandwiches

These California Club Sandwiches are a great meal any time of day. With avocado, bacon, sprouts, tomato and caramelized onion you can’t go wrong!

I’ve mentioned before that I’m a sandwich lover.

You’d think that being gluten free would slow me down a bit, but really it hasn’t. Other than missing artisan bread from the bakery, I’m still enjoying them.

If I have a salad for breakfast, it’s usually a sandwich or wrap for lunch. ( I frequently have a salad for breakfast. Yes, I know that is weird.)

Or, sometimes the salad is for lunch, and it’s the sandwich that I enjoy for breakfast.

You’d think that that could get boring, but if you’ve been around my kitchen for long, you know that I don’t do boring.

I am always mixing things up.

Today’s California Club Sandwiches are my latest creation.

It’s a combination that you can’t go wrong with. Avocado, bacon, sprouts, tomato, and caramelized onions. It is a dairy-free sandwich that you can easily make vegan by using tempeh bacon.

Satisfying any time of day!
 

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California Club Sandwiches

Ingredients

• 2 large avocados pitted
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• 1/8 teaspoon cayenne pepper
• 1 to mato sliced
• Olive oil spray
• 8 ounces turkey or tempeh bacon
• 1 Vidalia onion sliced
• 8 slices gluten free bread or whole wheat
• 1 cup sprouts

Instructions

1. In a small bowl mash the flesh of one avocado with lemon juice, sea salt and cayenne pepper. Slice the second avocado thinly.
2. Spray a skillet with olive oil and cook bacon until brown. Remove from heat. Add onion slices to skillet and cook until brown, about 3 minutes per side. Remove from heat.
3. Assemble sandwiches by spreading mashed avocado on a slice of bread. Layer tomatoes, onions, bacon, sprouts and avocado slices. Top with remaining slice of bread and serve.