Grilled Chicken Club Recipe
BACON, AVOCADO, MARINATED RED ONION, ROMA TOMATO, RANCH
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Ingredients
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For the grilled chicken
For the marinated red onion
For the bacon & avocado
For assembly & ranch
Method
For the grilled chicken
pound and marinate
If chicken breasts are thick, butterfly each breast or lightly pound to an even 1/2-inch thickness for even cooking. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 3 tsp kosher salt and 1 tsp black pepper. Rub mixture over both sides of the chicken breasts and let rest 10–15 minutes at room temperature (or up to 2 hours refrigerated).
grill
Heat a grill or grill pan over medium-high heat until hot and lightly oiled. Grill chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and exterior has good char marks. Remove from grill, tent with foil and rest 5 minutes, then slice crosswise into 1/4–1/2-inch slices for the sandwich.
For the marinated red onion
While chicken rests, combine 2 tbs apple cider vinegar, 1 tsp sugar, 1 tsp salt and 2 tbs water in a small bowl. Add the thinly sliced red onion (1 cup) and toss to coat. Let sit at least 10 minutes (up to 1 hour) to mellow and pickle. Drain just before assembling.
For the bacon & avocado
cook bacon
Cook 6 slices of bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to paper towels to drain and cool slightly. Quarter bacon slices if desired for sandwich layering.
prepare avocado
Halve and pit 1 ripe avocado, scoop flesh and slice or mash lightly. Toss with 1 tsp lime juice if using to prevent browning and season with a pinch of the reserved 1/2 tsp salt and 1/4 tsp pepper.
For assembly & ranch
Assemble sandwiches: On one slice of toasted bread spread about 1 tbs ranch dressing. Layer lettuce (1 leaf), 3–4 slices grilled chicken, 2–3 slices roma tomato, 2–3 pieces crisp bacon, a few tablespoons of marinated red onion (drained), and 1/4–1/2 avocado portion. Drizzle another 1 tbs ranch over the top layer and season lightly with the reserved 1/2 tsp salt and 1/2 tsp black pepper distributed across sandwiches. Top with second slice of toasted bread.
finish and serve: Press sandwich gently, cut diagonally and secure with toothpicks if needed. Serve immediately with remaining ranch on the side.