Grilled Chicken Club Sandwich Recipe
tomato, lettuce, bacon, cherry pepper aioli
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Ingredients
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Sandwich
Cherry Pepper Aioli
Finishing / Grill
Method
Cherry Pepper Aioli
- 1
Make aioli
Place the mayonnaise, drained pickled cherry peppers, peeled garlic clove, lemon juice, smoked paprika, salt, and black pepper in a small food processor or blender. Pulse until smooth but slightly textured (about 10–20 seconds). Taste and adjust salt or lemon if needed. Transfer to a small bowl, cover, and refrigerate while preparing the rest (at least 15 minutes for flavors to meld).
Prepare Chicken and Bacon
- 2
Pound and season chicken
Butterfly each chicken breast if very thick or place between plastic wrap and gently pound to an even thickness about 3/4 inch. Brush both sides with olive oil and season evenly with 1 tsp salt and 1/2 tsp black pepper.
- 3
Cook bacon
In a skillet over medium heat, cook bacon slices until crisp, 6–8 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to drain. Reserve a tablespoon of bacon fat in the pan if desired for extra flavor; discard excess.
- 4
Grill chicken
Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Grill chicken breasts 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice each breast into 3–4 strips suitable for sandwich stacking.
Assemble & Toast Bread
- 5
- 6
- 7
Build sandwiches
Spread about 1–2 tablespoons of the cherry pepper aioli on the inside of four bread slices. On each aioli-spread slice, layer: 1 slice of cheese, a few slices of grilled chicken (enough to cover), 2 slices of tomato, 1–2 leaves of butter lettuce, and 3 slices of bacon (broken if necessary to fit). Top with another slice of toasted bread. If making a double-decker club, add the remaining aioli, another cheese slice and repeat layers before adding the final bread slice.
- 8
Finish and serve
Press sandwiches gently, cut each sandwich in half diagonally, and secure with a toothpick if desired. Serve immediately with extra aioli on the side.