Jul 14 2026
Restaurants›Charred Hanover›Cali Chicken Club Recipe

Cali Chicken Club Recipe

Inspired by Charred Hanover
Time30m
Serves1

Toasted thick-cut brioche, grilled chicken breast, swiss, bacon, LTO, smashed avocado & Duke's mayo.

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Ingredients

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Sandwich

Method

Sandwich

  1. 1

    Prepare and pound chicken

    If the chicken breast is thick, butterfly it or place between plastic wrap and pound to an even thickness of about 1/2 inch. Pat dry with paper towels.

  2. 2

    Season chicken

    Season both sides of the chicken evenly with 1/2 tsp salt and 1/4 tsp black pepper. Rub with 1 tablespoon olive oil to help prevent sticking and promote browning.

  3. 3

    Grill chicken

    Preheat a grill pan or skillet over medium-high heat. When hot, place the chicken and cook 4–5 minutes per side (depending on thickness) until golden-brown and internal temperature reaches 165°F (74°C). Remove from heat and let rest 3–4 minutes.

  4. 4

    Melt cheese

    During the last minute of resting (or while the chicken finishes cooking), place the Swiss slice on top of the warm chicken to allow it to soften/melt. Alternatively, place chicken under a broiler for 30–60 seconds to melt the cheese.

  5. 5

    Toast brioche

    Heat a small skillet or griddle over medium heat. Butter both sides of the brioche slices lightly (about 1/2 tablespoon total). Toast until golden-brown, about 1–2 minutes per side. Remove and keep warm.

  6. 6

    Cook bacon (if not pre-cooked)

    If you don't have pre-cooked bacon, cook 2 slices in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels.

  7. 7

    Make smashed avocado

    Scoop the flesh from 1/2 ripe avocado into a small bowl. Add 1/2 teaspoon lemon juice and a pinch of salt and pepper. Mash with a fork until slightly chunky but spreadable.

  8. 8

    Assemble sandwich

    Spread 1 tablespoon Duke's mayonnaise on the bottom toasted brioche slice. Spread the smashed avocado evenly on top of the mayo (or on the top slice, if preferred). Place the lettuce leaf on the bottom slice, then the tomato slices and red onion. Add the warm Swiss-topped grilled chicken, then lay the bacon strips over the chicken. Top with the other brioche slice, mayo/avocado side down.

  9. 9

    Finish and serve

    Press the sandwich gently, cut in half on the diagonal if desired, and serve immediately while the chicken is warm and the brioche is toasty.

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