Back in my high school days I worked in a no-name sub shop. I made some mighty darned good sandwiches if I do say so myself. But honestly, nothing I made was as good as this copycat of Jason’s Deli California Club. First, we didn’t make sandwiches on croissants, which give the sandwich such a nice light buttery flavor. And I had no idea then what alfalfa sprouts were. Now I love them on a sandwich, along with guacamole. This sandwich would’ve been a big seller at the sub shop where I worked.
I used a spicy guacamole to offset some of the sweetness of the croissant in my copycat Jason’s Deli California club sandwich. You can use ‘normal’ guacamole instead, or try my copycat of Jimmy John’s avocado sandwich spread instead.
I also could not find alfalfa sprouts at any of the grocery stores near our house. None of them. In fact one doesn’t carry sprouts any more at all. Luckily I found some bean sprouts. They aren’t the same thing as alfalfa sprouts but they did add a similar texture.
Copycat Jason's Deli California Club Sandwich
Prep Time10 mins
Total Time10 mins
Servings: 4 servings
- 4 croissants halved horizontally
- 1 pound thinly sliced turkey sandwich meat
- 1 sliced tomato
- 1/2 cup alfalfa sprouts I substituted bean sprouts
- 1/2 cup guacamole
- 8 thin slices sweet onion
- 4 strips cooked crispy bacon
- 4 tablespoons mayonnaise
- 4 thin slices Swiss cheese
I watch the show Eat Street on the Cooking Channel because I love food trucks. Whenever there’s one near me I stop and get something, anything. One of the episodes of Eat Street had the host, James Cunningham, stop at the Biscuits + Groovy trailer in Austin, TX. Because Anita and I love biscuits and gravy I knew instantly that I was going to make some of the dishes they serve up. I mean, dang, look at the menu! Everything sounds fantastic, including The Johnny Hash. Biscuits, white pepper gravy, diced potatoes, bacon and breakfast sausage, topped with cheese and garnished with green onions. This ain’t no light breakfast, it’s the breakfast of champions!
I’m definitely not a food industry expert, but I do recognize a good concept when I see it. All of the biscuit dishes from Biscuits + Groovy start with great buttermilk biscuits. You can then build from there, like with the Johnny Hash, which is definitely loaded with all things good and breakfasty.
If I was anywhere near Austin, Texas right now I’d be in line at the Biscuits + Groovy trailer and my stomach would be growling!
Also try the Biscuits + Groovy The Donna Summer.
Biscuits + Groovy The Johnny Hash
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 2 servings
For the white pepper gravy
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk plus more depending on how thick or thin you like your gravy
- Kosher salt and freshly ground black pepper to taste
For the white gravy
Melt the butter in a small saucepan.
Whisk in the flour.
Whisk in the milk until smooth. Gravy will continue to thicken. If too thick add a bit more milks.
Season with salt and pepper to taste.
For the biscuits, breakfast links and bacon
Preheat oven to 350 F.
Line a large baking sheet with aluminum foil. Add the sausage links and bacon.
Bake for 20 minutes. Flip links and bacon. Cook for 5 more minutes then remove the links. Continue to cook until done. Remove and let cool slightly before chopping the bacon and slicing the links into bite-sized pieces. Note: If you want a little crispiness to your links place them under the broiler for 2-3 minutes after you've removed the bacon.
In the other pan, place the biscuits and cook per package instructions.
Making the biscuits
Split biscuits and place on a plate.
Add potatoes, gravy, meats and cheese.
Top with chives or green onions. Serve.
Anita loves filet mignon. On occasion I will grab an entire beef tenderloin and cut it into filets. But, let’s face it, filets aren’t the cheapest cut of meat. That’s when it’s time to make these mock bacon filets. Mushroom-stuffed patties wrapped in bacon, topped with more mushrooms and a wonderful sauce. And they’re incredibly easy to make.
These mock bacon filets are almost meatloaf-like. I have to say that the sauce is very, very good. So good in fact that we decided (after our first bite) to use it to glaze our next meatloaf. The sauce really compliments the dish perfectly. So perfectly that you won’t miss not having real filets.
Sometimes I got the piggy route and make bacon-wrapped pork medallions instead!
Mock Bacon Filets
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Servings: 4 servings
For the patties
- 8 slices bacon
- 2 pounds ground beef
- 1/4 cup green bell pepper chopped
- 1/4 cup onion chopped
- 1/2 cup chili sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried basil
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups fresh mushrooms sliced
- 2 tablespoons unsalted butter
For the sauce
- 8 ounces tomato sauce
- 6 ounces tomato paste
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon fresh parsley chopped
- 4 drops hot sauce
- Pinch of garlic salt
- Pinch of dried thyme
For the patties
Preheat your oven to 350 F.
Place the bacon on a foil-lined bacon sheet and place into the oven to partially cook the bacon while assembling the patties. You do not want the bacon to get crispy, just slightly done. Remove and let cool.
In a large bowl, combine the ground beef, bell pepper, onion, chili sauce, Worcestershire sauce, basil, salt and pepper.
Form the meat into 8 equally-sized patties.
Melt the butter in a medium skillet.
Add the mushrooms and saute until soft.
Spoon a small amount (do not use them all) of the mushrooms into the center of 4 of the patties.
Cover with the other patties and pinch along the edges to seal.
Wrap patties with the bacon and secure with toothpicks. Transfer to a shallow pan.
Pour sauce over patties and bake for 45 minutes.
Garnish with remaining mushrooms and serve.