Grilled Chicken Club Sandwich Recipe
Recipe information
Make Grilled Chicken Club Sandwich in just 40m. tomato, lettuce, bacon, cherry pepper aioli
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Ingredients
Sandwich
Cherry Pepper Aioli
Finishing / Grill
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. Prepare tomatoes and bread
While chicken rests, slice the tomato into 1/4-inch thick slices and pat dry with paper towel to avoid soggy sandwich. Lightly butter one side of each bread slice (or brush with olive oil).
6. Toast bread
Toast buttered side down on a hot skillet or griddle over medium heat until golden and crisp, about 1–2 minutes per side, or toast in a toaster/oven until golden. Keep toasted slices warm.
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.
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