Chicken Club Recipe

Cook or shred chicken

If using raw chicken: poach, roast, or pan-sear two boneless skinless chicken breasts (about 10–14 minutes poaching or 20–25 minutes roasting at 375°F/190°C) until internal temp reaches 165°F (74°C). Let rest 5 minutes and shred or slice thinly. If using leftover or rotisserie chicken, slice or shred to measure 2 cups.

Cook bacon

In a skillet over medium heat, cook 6 slices of bacon until crisp, about 6–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain.

Slice tomato and avocado

Slice the tomato into 6–8 thin slices. If using avocado, slice or mash and lightly season with a pinch of salt and pepper.

Wash lettuce

Rinse and dry the lettuce leaves and tear or trim to sandwich size.

In a small bowl combine 8 teaspoons mayonnaise and 1 teaspoon Dijon mustard. Season the shredded/sliced chicken with 1/2 tsp salt and 1/2 tsp black pepper, then toss with 2 teaspoons of the mayo-mustard mixture to lightly coat. Reserve remaining spread for bread.

Toast bread

Spread both sides of 8 slices of bread lightly with the 2 tablespoons unsalted butter (or butter one side and leave one side plain). Heat a large skillet over medium heat and toast bread slices butter-side down until golden, about 1–2 minutes per side. Alternatively, use a toaster and butter after toasting.

Build sandwiches

Lay out 4 slices of toasted bread. Spread the reserved mayonnaise mixture evenly on each. Divide the seasoned chicken evenly among the 4 slices (about 1/2 cup per sandwich). Top each with 1 slice of cheese, 1–2 slices of tomato, lettuce (about 1/4 cup), and 1–2 slices of bacon (placing 2 slices per sandwich for balanced texture). If using optional pickles or avocado, add now. Finish each sandwich with the remaining bread slice, mayo-side down.

Optional press & cut

If desired, return assembled sandwiches to the skillet and press gently for 1–2 minutes to melt cheese and warm through. Remove and cut each sandwich diagonally into two triangles. Secure with toothpicks if serving stacked or as a triple-decker.