Chicken Club Recipe

Prepare marinade

In a shallow bowl or resealable bag combine 2 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, 3 minced garlic cloves, 1 tsp fresh thyme leaves, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Whisk to combine.

Marinate chicken

Pound or butterfly the 2 chicken breasts to an even thickness (about 1/2 inch) for even cooking. Place the chicken in the marinade making sure each piece is well coated. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Cook chicken

Heat 1 tbs olive oil in a large skillet over medium-high heat (or preheat a grill to medium-high). Remove chicken from marinade, letting excess drip off. Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and the outside is golden with good char marks. Transfer to a plate and let rest 5 minutes, then slice into 1/4–1/2-inch thick pieces.

Cook bacon

In a separate skillet over medium heat, add the 6 slices of Nueske's maple pepper bacon. Cook until crisp, turning occasionally, about 8–10 minutes depending on thickness. Transfer to a paper towel-lined plate to drain.

Toast brioche

While the bacon finishes, spread softened butter on the cut sides of 4 brioche pieces. Toast buttered sides in a clean skillet over medium heat or on a griddle until golden and lightly crisp, about 1–2 minutes per side. Alternatively, broil for 1–2 minutes watching closely.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1 finely grated garlic clove, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tbs chopped parsley, 1 tsp chopped chives, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust lemon or salt as needed. Chill if not using immediately.

Prep toppings

Slice the medium tomato into 1/4-inch slices. Pat the arugula dry if needed and toss lightly with a small pinch of salt and a drizzle (optional) of olive oil to season.

Assemble sandwiches

Spread about 1 tbs herb aioli on the bottom half of each toasted brioche. Layer sliced lemon-garlic chicken (divide evenly between 4 sandwiches), then 1–2 slices of Nueske's maple pepper bacon per sandwich (use total 6 slices distributed), tomato slices (1–2 per sandwich as desired), and a small handful of arugula. Spread a little aioli on the top brioche and close the sandwich.

Serve

Press gently, slice in half if desired, and serve immediately while chicken is warm. Offer extra aioli on the side.