Mediterranean Chicken Club Recipe

pound and marinate

Pat the chicken breasts dry. If they are more than 3/4 inch thick, place each between plastic wrap and pound gently to an even thickness about 1/2 inch using a meat mallet or rolling pin. This ensures even cooking and a good sandwich fit.

mix marinade

In a shallow bowl, whisk together 2 tbs extra-virgin olive oil, 1 tbs lemon juice, minced garlic, dried oregano, 1 tsp salt and 1/2 tsp black pepper until combined.

marinate chicken

Brush or pour the marinade over both sides of the chicken breasts. Let rest 15–30 minutes at room temperature (or up to 2 hours refrigerated). Bring to room temperature again before grilling if chilled.

grill chicken

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Oil the grates lightly. Grill the chicken 4–5 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and nice grill marks form. Remove from heat and let rest 5 minutes, then slice thinly for sandwiches.

While chicken rests, cook bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain. If desired, keep the skillet and reserve 1 tsp fat for toasting bread; discard excess. When bacon is cool, break into halves or leave whole to layer on the sandwich.

If you prefer melted cheese, during the last 1–2 minutes of chicken resting, top each sliced breast with mozzarella slices and cover loosely with foil to allow cheese to soften and melt slightly.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs prepared basil pesto, 1/2 tsp lemon zest and 1/4 tsp black pepper. Stir until smooth and taste; adjust seasoning with a pinch of salt or more lemon if desired. Refrigerate until ready to assemble.

Slice the tomato into 1/4-inch rounds and season both sides lightly with 1/4 tsp salt and 1/4 tsp black pepper. Set aside for 5 minutes to macerate slightly.

Halve the ciabatta or focaccia rolls. Lightly brush cut sides with 1 tsp olive oil and toast on the grill or in a skillet, cut-side down, 1–2 minutes until golden and slightly crisp.

Toss arugula briefly with a light drizzle of olive oil and a pinch of salt if you like, or leave it fresh and dry for a peppery bite.

Spread a generous tablespoon (or to taste) of pesto mayo on both toasted cut sides of the rolls.

On the bottom roll layer: a handful of arugula, 2–3 slices of grilled chicken (or enough to cover), 3 slices of bacon (or desired amount), and mozzarella (if not already melted on the chicken).

Top with 2–3 tomato slices, then finish with remaining arugula if desired. Place the top roll and press lightly to compact the sandwich.

Slice each sandwich in half on the diagonal and serve immediately while chicken is warm and bread is crisp.