Rosemary Chicken Club Recipe
with Bocon Horton's, Tomatoes and Mixed Greens with Peppercorn Dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Sandwich Assembly
Peppercorn Dressing
Method
Prepare the Chicken
- 1
Marinate the Chicken
In a bowl, combine the olive oil, chopped rosemary, salt, and black pepper. Add the chicken breasts and coat them well. Let marinate for at least 30 minutes.
- 2
Cook the Chicken
Preheat the grill or skillet over medium heat. Cook the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked and golden brown. Remove from heat and let rest.
Make the Dressing
- 3
Prepare the Dressing
In a small bowl, mix together the mayonnaise, Dijon mustard, crushed black peppercorns, and lemon juice until well combined. Adjust seasoning to taste.
Assemble the Sandwich
- 4
Build the Club
Toast the slices of whole grain bread. On one slice, layer a slice of Bocon horton's cheese, followed by sliced chicken, sliced tomato, and mixed greens. Spread some peppercorn dressing on another slice of bread and place it on top. Repeat for the second sandwich.
- 5
Serve
Cut the sandwiches in half and serve with extra dressing on the side if desired.