Grilled Chicken Club Recipe

Cook or Warm Chicken

If your chicken is not already cooked, poach, grill, or pan-sear two boneless chicken breasts (about 1 lb raw) seasoned lightly with 1/2 tsp salt and 1/4 tsp pepper until internal temp reaches 165°F (74°C). Let rest 5 minutes, then slice or shred to yield about 2 cups. If using leftover cooked chicken, rewarm gently in a skillet with 1 tsp olive oil for 2–3 minutes.

Cook Bacon and Canadian Bacon

In a skillet over medium heat, cook 6 strips of bacon until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel-lined plate. In the same skillet (drain excess fat to about 1 tsp), add 3 slices Canadian bacon and cook 1–2 minutes per side until lightly browned and heated through. Transfer to a plate.

Slice Tomato and Prep Lettuce

Slice the large tomato into 6 even slices. Wash and thoroughly dry 6 lettuce leaves; keep refrigerated until assembly to maintain crispness.

Make the spread by mixing 6 tablespoons mayonnaise with 1 teaspoon Dijon mustard and the remaining 1/2 teaspoon salt and 3/4 teaspoon freshly ground black pepper (reserve a small pinch for tomato). Taste and adjust seasoning.

Spread about 1 tablespoon of softened butter evenly on one side of each of the 6 sourdough slices. Heat a large skillet or griddle over medium heat until hot but not smoking.

Place buttered-side down 2 slices of sourdough at a time on the skillet. Toast until golden brown, 2–3 minutes. Butter the exposed top sides as you toast additional slices so each slice ends up toasted on one side. Remove toasted slices to a clean surface, toasted side down.

On the untoasted side of three bottom slices (the untoasted side faces up), spread about 1 tablespoon of the mayo-mustard spread on each. Reserve remaining spread for the top slices if desired.

Layer each sandwich bottom as follows: 2/3 cup warmed sliced chicken, 2 slices bacon (break to fit), 1 slice Canadian bacon, 2 slices cheddar cheese, 2 tomato slices (season lightly with a pinch of salt and pepper), and 2 lettuce leaves. Top each with one toasted slice of sourdough, toasted-side up, spread-side toward the toppings.

Return each assembled sandwich to the skillet (use medium-low heat) or a sandwich press/grill pan, press gently with a spatula or weight, and heat 1–2 minutes until cheese begins to soften. If using a skillet, cover loosely with a lid to help melt cheese. Flip once carefully and heat another 30–60 seconds. Remove to a cutting board.

Cut each sandwich diagonally into two triangles and secure with toothpicks if desired.

Plate sandwiches with optional pickle spears and potato chips. Serve immediately while bread is warm and cheese is melty. Leftovers can be wrapped and refrigerated for up to 2 days; reheat in a 350°F (175°C) oven for 10–12 minutes to refresh.