Chicken Club Recipe

Peel and finely mince or grate the garlic clove. In a small bowl, combine mayonnaise, yuzu juice, minced garlic, Dijon mustard, honey, salt and pepper. Whisk until smooth and taste; adjust acidity or salt if needed. Refrigerate while preparing the sandwich to let flavors meld (minimum 15 minutes).

Pound and Season

If chicken breasts are uneven thickness, place each between plastic wrap and gently pound to about 1/2 inch thickness for even cooking.

Pat chicken dry with paper towels. Combine the optional marinade ingredients (1 tbs olive oil, soy sauce, garlic powder, smoked paprika) in a small bowl and brush both sides of the chicken breasts; let sit 10 minutes if time allows. If not using marinade, rub 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper evenly over both sides.

Preheat a grill or grill pan over medium-high heat. When hot, place the chicken breasts on the grill and cook 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the chicken has a nice char. Remove from grill and rest 5 minutes, then slice each breast crosswise into 3–4 strips suitable for stacking on sandwiches.

While the chicken rests, cook the bacon: in a skillet over medium heat, add bacon strips and cook until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. Alternatively bake at 400°F (200°C) for 15–18 minutes on a rack-lined sheet for evenly crisp bacon.

Split the ciabatta rolls and lightly brush cut sides with a little olive oil. Toast cut-side down in a hot skillet or on the grill for 1–2 minutes until golden and slightly crisp.

Thinly slice the red onion into rings and separate Bibb lettuce leaves so they are ready to layer.

Spread about 1 tablespoon of chilled yuzu aioli on both cut sides of each toasted ciabatta half (adjust to taste).

Place 3–4 Bibb lettuce leaves on the bottom half, followed by 3–4 slices of grilled chicken breast (per sandwich).

Top the chicken with one slice of Monterey Jack cheese (it will soften slightly from the warm chicken), then layer 3 slices of crisp bacon over the cheese.

Add a few red onion rings on top of the bacon. Add additional aioli if desired. Close sandwich with the top ciabatta half.

If you prefer the cheese more melted, place the assembled open sandwich briefly (1–2 minutes) under a hot broiler or on the grill with a lid until the cheese softens, then finish assembly and serve.

Cut each sandwich in half on the diagonal. Serve immediately while warm with extra yuzu aioli on the side. Suggest pairing: fries, kettle chips or a simple pickle.