Cluckin' Club Recipe

Shred chicken

If your smoked chicken is whole or in large pieces, shred or chop it into bite-sized pieces until you have roughly 3 cups. Use two forks or your hands.

In a large bowl combine mayonnaise, Greek yogurt, Dijon mustard and lemon juice. Whisk until smooth.

Add diced celery, sliced green onion and chopped parsley to the dressing and stir to combine.

Fold the shredded smoked chicken into the dressing until evenly coated. Season with 3/4 tsp Kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp smoked paprika (if using). Taste and adjust seasoning.

Cover and refrigerate for at least 20 minutes to let flavors meld (can be made up to 24 hours ahead).

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if you have one (for crisper bacon).

Lay bacon slices in a single layer on the rack or directly on the foil. Sprinkle coarsely ground black pepper evenly over both sides of each slice, pressing gently so it adheres.

Bake 12–18 minutes, depending on thickness and desired crispness. Check at 12 minutes — bacon should be browned at edges and crisp when done. Remove to a paper towel–lined plate to drain and cool slightly.

Place thinly sliced red onion in a jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar and 1/2 tsp Kosher salt. Bring just to a simmer, stirring to dissolve sugar and salt, then remove from heat.

Pour the hot brine over the onion slices, pressing them down so they're submerged. Let cool to room temperature, then cover and refrigerate at least 15 minutes (best after 1 hour). Store up to 2 weeks.

Toast the bread: spread softened butter on one side of each slice if using. Toast in a skillet over medium heat or under a broiler until golden and crisp.

To assemble each sandwich (makes 4 double-decker Club sandwiches — 8 slices of bread): Place one toasted slice bottom-side up. Layer 1 leaf of lettuce, about 1/2 cup smoked chicken salad, two slices of tomato and 2 slices of black pepper bacon. Add a second toasted slice of bread, repeat with another 1/2 cup smoked chicken salad, lettuce leaf, tomato and two more slices of bacon. Top with a final toasted slice of bread. If you prefer a single-layer sandwich, use 2 slices bread, 3/4–1 cup chicken salad, 2 bacon slices, lettuce and tomato.

Scatter a few pickled red onion slices on top of the chicken salad layers to taste (about 1–2 tbsp per sandwich).

Press gently, cut each sandwich diagonally into quarters (or halves for single-layer), and secure with toothpicks if desired. Serve immediately.