Classic Chicken Club Recipe

Cook bacon

Heat a large skillet over medium heat. Add bacon strips in a single layer and cook 3–5 minutes per side until crisp. Transfer to a paper towel–lined plate to drain and cool, then cut each strip in half. Reserve 1 tablespoon bacon fat in the skillet for added flavor, if desired; discard the rest or save for another use.

Warm or reheat chicken

If using precooked chicken, warm it gently in the reserved skillet over medium-low heat for 2–3 minutes with a teaspoon of olive oil to heat through, or microwave covered for 30–45 seconds. If you have raw chicken breasts, pound to even thickness, season lightly with 1/4 tsp salt and 1/4 tsp pepper, then sear 4–5 minutes per side in 1 tbs olive oil until internal temperature reaches 74°C (165°F). Let rest 5 minutes and thinly slice or shred.

In a small bowl combine mayonnaise (1 cup), Dijon mustard (2 tsp), garlic powder (1/2 tsp, optional), 1/2 tsp salt and 1/2 tsp black pepper. Mix until smooth and taste; adjust seasoning. This yields a flavored mayo to spread on the bread slices. Reserve until assembly.

Lay out 6 slices of bread. Spread about 1 tablespoon of the mayo mixture on one side of each slice (use remaining mayo as desired). On three slices (these will be the bottom slices), layer as follows: 1 slice cheddar cheese, about 2/3 cup sliced chicken (approximately 2/3 of the 2 cups), 2 halved bacon strips (3 whole strips split across sandwiches), and 1 lettuce leaf. Lightly season tomato slices with a pinch of salt and pepper and add 2–3 tomato slices on top of the lettuce. Top each with one of the remaining bread slices (mayo side down) to create an open-faced first layer.

On the other three slices (the middle layer for a club triple-decker), spread mayo on one side and place 1 slice of bread mayo-side-up. Top each with 1 slice cheddar, the remaining chicken (about 1/3 cup per sandwich), and 2 bacon half-strips. Place the previously assembled first-layer sandwiches on top of these middle layers, mayo side up so the mayo is between layers.

Heat a large skillet or griddle over medium-low. Add 1 tbs butter and swirl to coat. Working in batches if necessary, place assembled sandwiches in the skillet. Spread a little butter on the exposed top bread if desired. Cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Add additional 1 tbs butter if cooking remaining sandwiches.

Transfer sandwiches to a cutting board. Insert long toothpicks or sandwich picks through each stack at two points to hold together. Using a sharp serrated knife, cut each sandwich diagonally into quarters or into halves depending on preference.

Serve immediately while warm with optional sides such as fries, potato chips, or a simple green salad. Offer extra mayonnaise or ketchup on the side. Leftovers can be wrapped and refrigerated for up to 2 days; reheat in a skillet or oven to keep bread crisp.