Grilled Chicken Club Recipe

Make Dijonnaise

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon honey, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/8 teaspoon salt until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Prepare chicken

Pound each boneless chicken breast to an even thickness (about 1/2 inch) for even cooking. Pat dry with paper towels.

Marinate

In a bowl combine 2 tablespoons olive oil, 1 minced garlic clove, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Coat the chicken breasts in the mixture and let sit at room temperature for 15 minutes (or refrigerate up to 2 hours).

Grill chicken

Heat a grill or grill pan over medium-high heat and oil the grates. Grill the chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and the exterior has good grill marks. Remove from heat and let rest 5 minutes, then slice each breast diagonally into 1/4-inch slices.

Cook bacon

In a skillet over medium heat, cook 6 slices of double-smoked bacon until crisp (about 6–8 minutes), turning as needed. Transfer to a paper-towel-lined plate to drain.

Toast bread

Butter one side of each of the 6 bread slices lightly with the softened butter. Toast the buttered sides in a clean skillet or on the grill until golden and crisp, about 1–2 minutes per side. Reserve warm.

Prepare tomato and lettuce

Slice the tomato into 1/4-inch thick slices. Wash and dry bibb lettuce leaves and separate into individual leaves. If using pickles, slice or arrange them now.

Lay out 3 slices of toasted bread as bases. Spread a generous tablespoon of Dijonnaise on each base slice. On the first slice, layer bibb lettuce (2 leaves) and sliced grilled chicken (about one breast worth). On the second slice, add tomato slices and 3 strips of cooked bacon. On the third slice, add remaining chicken slices, remaining bacon (3 strips) and additional lettuce if desired.

Stack the slices: place the tomato-and-bacon slice atop the first chicken layer, then top with the third slice. Press gently to compact. If serving as open-faced halves, top with the remaining toasted bread slices, Dijonnaise side down.

Cut each assembled club diagonally into two triangles (or halves) and secure with toothpicks if desired. Serve immediately with pickles on the side.