Chicken Club Recipe

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and creamy.

Taste and adjust seasoning — add an extra pinch of salt or a little more lemon if you prefer brighter acidity. Cover and refrigerate for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare chicken

Pound each chicken breast to an even thickness (about 3/4 inch) using a meat mallet or heavy pan. Pat dry with paper towels.

In a small bowl mix 1.5 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder. Brush chicken breasts lightly with 2 tbs olive oil and rub the seasoning mixture evenly on both sides.

Heat a large skillet or grill pan over medium-high heat. When hot, add a small drizzle of oil or nonstick spray. Cook chicken breasts 4–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). If breasts are thick, finish in a 375°F (190°C) oven for 5–8 minutes. Remove from heat and let rest 5 minutes, then slice thinly against the grain.

Cook bacon

While chicken cooks, place bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper towel-lined plate to drain.

Toast ciabatta

Split ciabatta rolls and spread about 1/2 tablespoon softened butter on each cut surface. Place cut-side down in a hot skillet or under the broiler for 1–2 minutes until golden and crisp. Watch closely to prevent burning.

Assemble sandwiches: Spread about 1–2 tablespoons house-made aioli on both bottom and top halves of each toasted ciabatta. On the bottom half layer sliced chicken (divide evenly), then 2 slices smoked gouda per sandwich, 3 slices cooked bacon, 3–4 slices tomato, and 1/2 avocado sliced per sandwich (season tomato and avocado lightly with a pinch of salt and pepper). Top with the ciabatta top and press gently.

Optional: For a warm, melty finish, after placing gouda on chicken, place assembled open-faced sandwiches under a broiler or in a hot oven for 1–2 minutes until cheese softens and begins to melt. Close sandwiches and serve immediately.