Chicken Club Recipe

Make the seasoned mayo

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, garlic powder, salt and black pepper. Whisk until smooth and taste; adjust salt or lemon to preference. This will be the spread for the sandwiches.

Warm or slice chicken

If using leftover cooked chicken, shred or thinly slice to equal roughly 2 cups. If starting with raw chicken breasts, poach or pan-sear two medium breasts until internal temperature reaches 165°F (74°C), let rest 5 minutes, then slice thinly. Keep warm or room temperature.

Crisp the bacon

Cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Drain on paper towels and halve slices lengthwise if desired for layering. Reserve bacon grease for other use or discard carefully.

Butter the bread

Lightly butter one side of each bread slice (8 slices total). The buttered side will be the exterior for toasting.

Layer for each club

Place four slices of bread butter-side-down on a work surface to assemble two double-decker clubs (each club uses 3 slices) or prepare four single-layer clubs. For a classic double-decker: On the first bread slice (butter-side-down), spread about 1 tablespoon of the seasoned mayo. Top with a layer of shredded/sliced chicken (about 1/2 cup), a leaf or two of lettuce, and 1 slice of cheddar. Place the second bread slice on top (may be unbuttered side up), spread 1 tablespoon of mayo on its top side, then add 2 slices of bacon (or 4 halves) and 2–3 tomato slices. Finish with the third bread slice butter-side-up. If making single clubs, use two slices with the same layering: mayo, chicken, lettuce, cheese, bacon, tomato, bread.

Secure and trim

If making double-decker clubs, insert toothpicks through each quarter to hold layers. Trim crusts if desired and cut sandwiches diagonally into thirds or halves for serving.

Toast in skillet or press

Heat a large skillet or griddle over medium heat. Place assembled sandwiches butter-side-down and cook 2–3 minutes per side, pressing gently, until bread is golden brown and cheese begins to melt. For a double-decker, toast each outer face so all exterior bread is golden. Alternatively, use a panini press for 3–4 minutes until toasted.

Rest and plate

Remove sandwiches from the pan and let rest 1 minute. If toothpicks were used, remove before serving or leave in to hold pieces. Serve hot with your choice of side (fries, chips or a small salad).