Chicken Club Recipe

Pound and Season

Place the two chicken breasts between two pieces of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, gently pound to an even thickness about 3/4 inch (helps them cook evenly). Pat dry with paper towels. Rub both sides with olive oil, then season evenly with salt (1 tsp) and black pepper (1/2 tsp).

Grill or Pan-Sear

Heat a grill pan or skillet over medium-high heat until hot. Add a light swipe of oil if using a pan. Cook the chicken breasts 4–6 minutes per side (depending on thickness) until a thermometer reads 165°F (74°C) in the thickest part and the juices run clear. Remove from heat and let rest 5 minutes, then slice each breast horizontally into 3–4 even pieces suitable for layering.

While chicken rests, toast three slices of bread until golden and crisp. Optionally, spread the unsalted butter (1 tbsp) on one side of each slice before toasting for a richer flavor. Keep warm.

If bacon is not already cooked, cook 6 strips in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels. If using pre-cooked bacon, reheat briefly in the oven or microwave to crisp.

Wash and dry the lettuce leaves. Slice the tomato into 1/4-inch thick slices (you should get about 4–6 slices from one large tomato). Pat tomato slices dry to avoid soggy bread.

Spread mayonnaise (3 tbsp total) across one side of each slice of toasted bread. Allocate about 1 tbsp per slice, or adjust to taste.

Layer the club: Place the bottom slice of toast mayo-side up on your work surface. Top with half the sliced chicken (about half of both breasts), then 2 strips of bacon, and a couple of tomato slices. Place the second slice of toast mayo-side down on top of that layer.

On top of the second slice, spread a thin additional layer of mayo if desired. Add the remaining chicken slices, remaining 4 strips of bacon (or remaining 4 bacon pieces), and the lettuce leaves. Top with the final slice of toast mayo-side down to complete the triple-decker.

Press gently to compact the sandwich. Insert toothpicks through the top into the sandwich (one at each end) to secure the three layers. Using a sharp knife, cut the sandwich into halves or quarters along the toothpicks for easy serving. Serve immediately with pickle slices on the side if desired.