Chicken Club Recipe

Pound and season

If chicken breasts are uneven thickness, place each between two pieces of plastic wrap and gently pound to an even thickness of about 1/2 inch. Pat dry with paper towels. Rub both sides with 1 tablespoon olive oil, then season evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Grill or pan-sear

Preheat a grill or heavy skillet over medium-high heat until hot. If using a skillet, add remaining 1 tablespoon olive oil and heat until shimmering. Add chicken and cook without moving for 4–5 minutes per side, until an internal temperature of 165°F (74°C) is reached and the exterior is golden-brown. Remove from heat and tent loosely with foil; let rest 5 minutes, then slice each breast into 2 pieces for sandwich assembly.

While the chicken cooks or in a separate pan, arrange bacon slices in a single layer in a cold skillet. Cook over medium heat, turning occasionally, until crisp and browned, 8–12 minutes depending on thickness. Transfer bacon to a paper-towel–lined plate to drain. If desired, keep warm in a low oven (200°F / 95°C).

Slice the tomato into 1/4-inch thick slices. Taste one slice and season lightly with a pinch of salt and pepper if desired. Wash and dry lettuce leaves; set aside.

Spread the unsalted butter thinly on one side of each bread slice (or on cut sides of brioche buns). In a clean skillet over medium heat or on a griddle, toast buttered bread until golden and crisp, about 1–2 minutes per side. Alternatively, toast under a broiler briefly, watching carefully so it does not burn.

In a small bowl, combine 1/2 cup mayonnaise, 1/2 tsp lemon juice, 1/2 tsp Dijon mustard and 1/4 tsp freshly ground black pepper. Whisk until smooth. Taste and adjust seasoning; add a pinch of salt if needed. Serve a spoonful alongside the sandwich or spread evenly on the toasted bread.

Lay out four slices of toasted bread (or two bottom buns if using buns). Spread a thin layer of prepared mayo on each bottom slice. Place 2 slices of sliced grilled chicken on each (one breast yields two sandwich portions). Top the chicken with 3 slices of cooked bacon per sandwich, then add 2 lettuce leaves and 2–3 tomato slices. Spread mayo on the top slice of bread and close the sandwich.

If desired, secure each sandwich with a toothpick and cut diagonally. Serve immediately with the remaining mayo on the side for dipping.