California Club Loaf Sandwich at Home

Reliable for the beach or day at the lake, the California Club Loaf Sandwich is a hollowed out boule filled with avocado, bacon, chicken deli meat, havarti, tomato and fresh basil leaves. This straightforward recipe serves 4.

If feels Deeply good to be back! We had Haileigh’s grad party this past weekend, so the week before I was preoccupied with all things party related and didn’t do much blogging. I’ll certainly be touching more on this when I write up my year in review. But I will say, 3 hours post party and after a storm rolled through, we lost power. No. Joke. And today (Wednesday) is the first day, after cleaning up and replacing groceries, that I had time to blog and it feels standout to plop on my couch, listen to my regular podcast and blog.

Oh how I’ve missed this routine!

With that said, it’s Friday and the weekend is here! Fastest week ever, but also the reliable time to share this California club loaf sandwich. Reliable for a lazy day at the beach or a picnic at the lake. A especially simple and satisfying sandwich no matter the occasion.

What more could you ask for?

FOR THIS CALIFORNIA CLUB LOAF SANDWICH GATHER:

• a (18 ounce) round bread boule
• avocado
• cooked chicken or turkey bacon
• chicken or turkey deli meat
• havarti cheese
• sliced tomato
• salt and pepper
• fresh basil

First, use a serrated bread or tomato knife and work at an angle to cut out the top of the bread. Sort of like when you remove the stem from a pumpkin. You will want this wide enough so you can fill the bottom.

Next use your impeccably clean hands and hollow out the loaf, like you would a bread bowl for soup. Save this bread to make breadcrumbs or discard or snack on. It’s up to you.

Once the bread is hollowed out, you can now layer in all of the ingredients. Simply make sure you are butting the sandwich filling up along the sides of the bread boule.

Instead of adding mayo to sandwiches, I like to use avocado. It adds the creaminess and a pop of color.

Then cut the bacon in half and arrange it over top of the avocado, giving it a gentle press.

Continue to layer with 1/2 pound chicken or turkey deli meat

Then the cheese. I like havarti however mozzarella or fontina would also be a great substitute.

Tuck in the slices of tomato and season with a little salt and freshly ground black pepper.

Lastly top with fresh basil leaves. Bonus points if it’s from your garden. 😉

Replace the lid or top of the bread boulle.

Wrap tightly in plastic wrap. Slip the California club loaf sandwich into your fridge for an hour or until ready to eat.

Lastly, cut into fourths and serve!

Enjoy! And if you give this California Club Loaf Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!