California club sandwich with a pepper Jack and bacon cheese skirt

Butter toasted bread slices: place a medium pan or griddle over medium heat and allow to preheat for 3 or 4 minutes. Spread butter on one side of each slice of bread.

Place the buttered side down in the pan and cook just the buttered side for around 3 minutes or until the bread is browned and toasted on one side. Remove the slices to a cooling rack while you make the cheese skirt. Leave the pan over medium heat.

Pepper Jack cheese skirt: shred the Pepper Jack cheese and place about 1/4 cup of the cheese on top of the hot pan or griddle surface. Arrange the pile of cheese into about the same size and shape as one of your bread slices. 

Place 2 or 3 cooked bacon slices on top of the pile of now-melting cheese. Arrange the bacon slices on top of the cheese as if you were placing them on a piece of bread. 

Cook the cheese skirt until the edges of the melting cheese start to lightly brown. This will take about 3 to 5 minutes. The cheese will remain sticky until it starts to brown and release from the pan. Once the cheese releases from the pan, it is cooked enough to move to a plate to rest while you build the sandwich. 

Sandwich assembly: spread mayonnaise on the non-toasted side of one slice of bread. Top the mayonnaise with slices of avocado. Season the avocado lightly with salt. 

Add slices of roasted or smoked turkey, and then top that with the cheese skirt and bacon.

Layer on two or three slices of tomato that you then season lightly with salt and black pepper. Close the sandwich with the other slice of bread that you have also spread a bit of mayonnaise onto. Serve and enjoy.