Smoked Chicken Deli Club Recipe

Prep and toast

Preheat a skillet or griddle over medium heat. Lightly butter both sides of the combread slices (about 1/2 tablespoon total). Sprinkle each buttered side evenly with the house seasoning (about 1/4 tsp per slice). Toast the bread in the skillet 2–3 minutes per side, until golden brown and slightly crisp. Remove and keep warm.

Spread 1 1/2 tablespoons spicy buttermilk ranch evenly onto the bottom slice of toasted combread and 1 1/2 tablespoons on the top slice, reserving room for ingredients.

Cook bacon

In the same skillet over medium heat, add slab bacon slices. Cook 3–5 minutes per side until crisp but still slightly tender. Transfer to a paper towel-lined plate to drain. Trim if needed to fit bread.

Warm smoked chicken

Wipe skillet if there's excess bacon fat, leaving a thin film for flavor. Return to medium-low heat and warm the smoked chicken slices 30–60 seconds per side until just heated through (do not overcook). Remove.

Layer proteins on the bottom slice of bread in this order for balanced flavor and structure: muenster cheese slice, turkey (2 oz), smoked chicken (4 oz), ham (2 oz), bacon (3 slices).

On top of the protein stack, add the heirloom tomato slices in an even layer. Season the tomato lightly with a pinch of kosher salt and a grind of coarse black pepper (about 1/8 tsp salt and a few turns pepper).

Add the lettuce leaves over the tomato, then scatter celery leaves for bright herbaceous crunch.

Place the top slice of toasted combread (ranch side down) onto the stack. Press gently to compact the sandwich slightly so the ingredients hold together.

Optional: For a warm, melted cheese finish, place the assembled sandwich back on the skillet over low heat, cover loosely with a lid for 30–60 seconds until the muenster softens and adheres. Remove and cut the sandwich in half on the diagonal.

Garnish each half with a few extra celery leaves. Serve immediately with extra spicy buttermilk ranch on the side, if desired.