Chicken Club Recipe
Marinated fresh antibiotic-free chicken, bacon, melted jack cheese, lettuce, tomato, & mayo on a toasted French baguette. *Served as a full
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Ingredients
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FROM THE GRILL
Method
FROM THE GRILL
- 1
Prepare marinade
In a small bowl, whisk together olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Set aside.
- 2
Marinate chicken
Pat chicken breast dry. Coat evenly with the marinade. Let rest for 15-30 minutes to absorb flavors.
- 3
Cook bacon
In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain.
- 4
Grill chicken and melt cheese
Preheat grill or grill pan. Grill marinated chicken over medium-high heat until internal temperature reaches 165°F (74°C), about 6-7 minutes per side. Remove and rest briefly, then top with Monterey Jack cheese slices to melt on the hot chicken.
- 5
- 6
Assemble sandwich
Spread mayonnaise on the cut sides of the baguette. Layer lettuce, tomato slices, and the melted cheese-titted chicken along with the crisp bacon. Close the sandwich and cut in half to serve.
