Chicken Club Recipe

Quick-pickle onions

Thinly slice 1 red onion into rings. In a jar or bowl, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt; stir until sugar and salt dissolve. Add the onion slices, press them down so they're submerged, cover and let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Drain before assembling. If you already have pickled red onion, skip this step.

Make aioli

In a small bowl combine 1 cup mayonnaise, 1 tsp D'espelette pepper (or substitute), 1 tsp lemon juice, 1/2 tsp grated garlic and 1/4 tsp salt. Whisk until smooth and taste; adjust seasoning with more lemon or salt if desired. Chill until ready to assemble.

Marinate chicken

Pound the two chicken breasts to an even thickness (about 1/2 to 3/4 inch) or butterfly if preferred. In a small bowl whisk 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Brush or rub the mixture evenly over both chicken breasts. Let rest 10–15 minutes at room temperature or refrigerate up to 2 hours.

Cook chicken

Heat a grill pan or outdoor grill to medium-high (about 375–425°F / 190–220°C). Lightly oil the grates or pan with 1 tsp olive oil. Grill chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and rest 5 minutes, then slice crosswise into 1/4-inch strips.

Cook bacon

In a skillet over medium heat, cook 6 slices of Niman Ranch or thick-cut bacon until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and keep warm.

Prepare ciabatta

Slice ciabatta rolls horizontally. Lightly butter the cut sides with 1 tbs butter. Toast cut sides on the grill or in a skillet, buttered-side down, until golden and crisp, about 1–2 minutes.

Spread a generous layer (about 1–2 tbs) of D'espelette aioli on both toasted ciabatta halves.

On the bottom half layer shredded lettuce (about 1/2 cup per sandwich), then place sliced grilled chicken evenly over the lettuce (half the sliced breast per sandwich).

Top the chicken with two slices of aged cheddar per sandwich, then add 3 slices of crispy bacon per sandwich.

Place 3–4 tomato slices (about 1/2 the tomato per sandwich) over the bacon, then add a generous tablespoon of drained pickled red onion over the tomatoes.

Cap with the top ciabatta half, press gently and secure with toothpicks if desired. Slice in half and serve immediately.