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Boston Globe

Recipe: Soft cheese, roasted peppers, and avocado star in these vegetarian California clubs

Serves 4 The California club sandwich is distinguished from a standard club by its layer of avocado. Like all clubs, the California version is typically constructed with three slices of toasted bread sandwiching cold cuts, lettuce, and tomatoes. In this meatless variation, the stars are Boursin cheese, avocados, and roasted red peppers. The only time-consuming component is roasting the peppers. To make your own, put them in a very hot oven to blacken, then transfer them to a bowl, cover with plastic wrap, and let the skins steam off as they cool. They'll peel easily at this point; slice the bright red flesh into long planks. You can certainly buy roasted peppers and hummus is a nice substitute for the Boursin, if you like. California Clubs are for warm nights, patio dining, and lazy afternoon lunches sipping iced tea. 2 red bell peppers 12 slices whole-grain bread 4 tablespoons olive oil 1 package (about 5 ounces) Boursin cheese ½ medium red onion, very thinly sliced Large handful fresh arugula, large stems removed 2 medium tomatoes, cored and thickly sliced Salt and black pepper, to taste 1 ripe avocado, halved, pitted, and thinly sliced 1 English cucumber, thinly sliced ½ cup fresh sprouts or micro greens 1. Set the oven at 550 degrees. Have on hand a rimmed baking sheet. 2. Place the peppers on the baking sheet. Roast for 15 minutes, or until the skins blackened and char all over. Transfer the peppers to a bowl, cover tightly with plastic wrap, and leave to cool. 3. With your hands, remove and discard the blackened skins, stems, and cores of the peppers. Cut the flesh into wide strips the length of the peppers. 4. Toast all the bread slices. 5. Brush all the slices of toast on both sides with olive oil. On the counter, lay out 4 slices of bread. Divide half the Boursin among the 4 slices; spread it in an even layer. Top with strips of pepper, red onion, arugula, and tomatoes. Sprinkle with salt and black pepper. 6. Place 4 more slices of toast on the counter. Divide the avocado among the 4 slices. With a fork, press the avocado gently into the toast so it stays put on the bread. Place the toasts, avocado-side up, on the other sandwiches. Sprinkle with salt and black pepper. 7. Set the cucumber and sprouts on the avocado. 8. Divide the remaining Boursin among the last 4 slices of toast. Spread it evenly. Set the toasts, Boursin-side down, on the sprouts to close the sandwiches. 9. With a serrated knife, cut the sandwiches in half on the diagonal. Secure the halves with toothpicks, if you like. Karoline Boehm Goodnick Serves 4 The California club sandwich is distinguished from a standard club by its layer of avocado. Like all clubs, the California version is typically constructed with three slices of toasted bread sandwiching cold cuts, lettuce, and tomatoes. In this meatless variation, the stars are Boursin cheese, avocados, and roasted red peppers. The only time-consuming component is roasting the peppers. To make your own, put them in a very hot oven to blacken, then transfer them to a bowl, cover with plastic wrap, and let the skins steam off as they cool. They'll peel easily at this point; slice the bright red flesh into long planks. You can certainly buy roasted peppers and hummus is a nice substitute for the Boursin, if you like. California Clubs are for warm nights, patio dining, and lazy afternoon lunches sipping iced tea. 2 red bell peppers 12 slices whole-grain bread 4 tablespoons olive oil 1 package (about 5 ounces) Boursin cheese ½ medium red onion, very thinly sliced Large handful fresh arugula, large stems removed 2 medium tomatoes, cored and thickly sliced Salt and black pepper, to taste 1 ripe avocado, halved, pitted, and thinly sliced 1 English cucumber, thinly sliced ½ cup fresh sprouts or micro greens 1. Set the oven at 550 degrees. Have on hand a rimmed baking sheet. 2. Place the peppers on the baking sheet. Roast for 15 minutes, or until the skins blackened and char all over. Transfer the peppers to a bowl, cover tightly with plastic wrap, and leave to cool. 3. With your hands, remove and discard the blackened skins, stems, and cores of the peppers. Cut the flesh into wide strips the length of the peppers. 4. Toast all the bread slices. 5. Brush all the slices of toast on both sides with olive oil. On the counter, lay out 4 slices of bread. Divide half the Boursin among the 4 slices; spread it in an even layer. Top with strips of pepper, red onion, arugula, and tomatoes. Sprinkle with salt and black pepper. 6. Place 4 more slices of toast on the counter. Divide the avocado among the 4 slices. With a fork, press the avocado gently into the toast so it stays put on the bread. Place the toasts, avocado-side up, on the other sandwiches. Sprinkle with salt and black pepper. 7. Set the cucumber and sprouts on the avocado. 8. Divide the remaining Boursin among the last 4 slices of toast. Spread it evenly. Set the toasts, Boursin-side down, on the sprouts to close the sandwiches. 9. With a serrated knife, cut the sandwiches in half on the diagonal. Secure the halves with toothpicks, if you like. Karoline Boehm Goodnick