Chicken Club Trio Recipe

Pound and season

If chicken breasts are very thick, butterfly then place between plastic wrap and gently pound to even 1/2–3/4 inch thickness. Pat dry with paper towel.

In a bowl combine 2 tbs olive oil, garlic powder, smoked paprika, kosher salt, black pepper and lemon juice. Add chicken and coat evenly. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and let rest 5 minutes, then slice each breast into 3 equal portions for assembling trio sandwiches.

Cook bacon

Arrange bacon in a single layer in a cold large skillet. Cook over medium heat, flipping occasionally, until evenly browned and crisp, about 10–12 minutes. Drain on paper towels and keep warm. For extra convenience bake on a rimmed sheet at 400°F (200°C) for 15–18 minutes.

Make spread

In a small bowl combine mayonnaise, Dijon mustard, chopped chives, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and adjust seasoning to taste. Reserve about 3 tbs of spread for serving extra on the side if desired.

Prepare bread

Slice rolls or ciabatta horizontally. Lightly butter cut surfaces (1 tsp per roll) and toast on a hot skillet or under broiler until golden, about 1–2 minutes. This prevents sogginess and adds flavor.

Season tomato

Arrange tomato slices in a single layer and sprinkle with 1/4 tsp coarse salt and 1/8 tsp freshly ground black pepper. Let sit 5 minutes to macerate.

Assemble trio sandwiches

This recipe yields three small/large sandwich portions (one roll = one sandwich). For each sandwich: spread about 2 tbs of the mayonnaise mixture evenly on both cut sides of the toasted roll. On the bottom half, layer 2 slices of bacon, two slices of grilled chicken (from sliced breasts), 2 slices of cheddar cheese, 2 lettuce leaves, a few tomato slices, and several avocado slices. Add pickles if using. Top with the other half of the roll and secure with two toothpicks to create a neat 'trio' stack feel (repeat assembly variations for each sandwich to highlight different combinations: e.g., one with extra avocado, one with extra bacon, one with extra cheese).

If cheese should be melty, return assembled open-faced sandwiches to a preheated oven or under broiler for 1–2 minutes to slightly melt cheese before closing.

Trim sandwich ends slightly for a clean presentation if desired and insert a final sandwich pick through each sandwich to hold layers. Serve immediately with any reserved spread on the side and optional fries or a green salad.