Free Southern California Cooking from the Cottage by Jane Stern

. . really the one break you knew of (for us) in Orange County.” As Alter learned to ride the big surf at Windansea, he was busy designing boards in his garage. In 1953 he opened a surf shop in Dana Point and soon developed the surfboard foam blank (a super-lightweight inner core for a surfboard) that revolutionized the sport.
    The Windansea Club is still surfing’s elite. Anyone who wants to become a member must be “of outstanding character and advanced surfing ability” and be sponsored by three existing members in good standing. Those who can’t make the cut—when they say “advanced surfing ability,” they aren’t kidding!—are invited to become Windansea Club Boosters. For a donation of $100 or more, you get a T-shirt and window decal plus an invitation to surf Windansea for one hour with only five other people in the water. About the Booster surfing event, club literature notes, “Many people consider this worth the contribution in itself.”

BBQ Chicken, Swiss & Onion Melt
    B.L.A.T.
    Brie, Avocado & Sun-Dried Tomato Melt
    Crab Melt Sandwich
    Cottage Patty Melt
    Southern California Club
    Fire-Grilled Swordfish Club
    Eggplant Panini
    Focaccia Chicken Sandwich
    San Diego’s “Best” Tuna Melt
    Santa Fe Fire-Grilled Chicken Sandwich
    Santa Barbara Tri-Tip Sandwich
    Sesame-Seared Ahi Sandwich
    Fish Tacos
    Southwestern Chicken Sandwich
    The “All-American” Burger
    Waldorf Chicken Salad Croissant
    Who Loves Ya’

BBQ CHICKEN, SWISS & ONION
MELT
    I f you have a hungry crew for lunch or dinner, here is a recipe that is sure to please. Once the chicken is cooked, this sandwich comes together fairly quickly. It’s the BBQ sauce that sets it apart.
    2 tablespoons butter
    1 cup sliced onion
    4 (6-ounce) skinless, boneless chicken breasts
    1 tablespoon olive oil
    4 tablespoons butter, softened
    8 tablespoons grated Parmesan cheese
    8 slices sourdough bread
    8 slices Swiss cheese
    Â½ cup BBQ Sauce (page 122)
    4 large lettuce leaves
    2 ripe tomatoes, sliced
    Heat the grill to medium-high. In a medium sauté pan over medium-high heat melt the butter. Cook the onion until soft and translucent. Brush the chicken breasts on both sides with the olive oil and grill until the juices run clear and the center is no longer pink, turning only once. In a small bowl combine the softened butter and Parmesan cheese. Spread the mixture on one side of the bread slices. Grill or broil until the cheese is melted and slightly brown. Melt 2 slices of the Swiss cheese on the non-grilled side of 4 pieces of bread. On the other 4 pieces of bread, on the non-grilled side, spread 2 tablespoons BBQ sauce and ¼ cup of the grilled onions. Place the chicken on the onions and brush the chicken with more BBQ sauce. Top the chicken with lettuce and sliced tomatoes. Place the Swiss-cheese-covered bread on top to serve.
    MAKES 4 SERVINGS

B.L.A.T.
    T he A in this BLT is, of course, avocado. It’s an easy recipe, but I believe that simple comfort foods are the best.
    8 slices whole wheat bread
    4 tablespoons mayonnaise
    8 slices bacon, cooked crisp
    2 tomatoes, sliced
    1½ avocados, sliced
    Lettuce
    Toast the bread slices. Spread the bread slices with the mayonnaise. Top with the bacon, tomatoes, avocado, and lettuce. Top with the remaining bread slices and enjoy.
    MAKES 4 SERVINGS

BRIE, AVOCADO & SUN-DRIED
TOMATO MELT
    W e serve this sandwich as an appetizer at dinner and as a main course at lunch, too. To us, it is emblematic of Southern California cooking: light, simple, tasty, and enriched with avocado.
    8 slices sourdough bread
    8 slices Brie cheese
    1 avocado, sliced
    4 tablespoons chopped sun-dried tomatoes
    Â½ cup Santa Fe Sauce (page 126)
    Grill each slice of bread on one side only. Place the Brie on the non-grilled side of 4 slices of bread. Broil until the cheese melts. Top with the avocado slices and sun-dried tomatoes. Spread the Santa Fe Sauce on the non-grilled