Chicken Club Sandwich Recipe

Toast and spread

Lightly butter one side of each bread slice if desired. Toast 6 slices of bread until golden (use toaster or skillet). While warm, spread 1 tsp mayonnaise on the unbuttered side of three slices (these become the inner spreads) and 1 tsp mayonnaise + a light smear of Dijon on the remaining three slices (outer layers).

Prep chicken

Pound each chicken breast to 1/2-inch thickness for even cooking. Pat dry with paper towels.

Season

In a small bowl combine 1 tbs olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub the mixture evenly on both sides of the chicken breasts.

Cook chicken

Heat a skillet over medium-high heat (or preheat grill). Add a touch of oil to the pan. Cook chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes. Slice chicken into 1/4-inch thick strips or pieces suitable for sandwich layers.

Cook bacon

Cook 6 bacon slices in a skillet over medium heat or in the oven at 400°F (200°C) on a rimmed sheet until crisp (about 10–15 minutes in oven or 8–10 minutes in skillet), flipping as needed. Drain on paper towels.

Prepare tomato & lettuce

Slice the tomato into 1/4-inch rounds. Season tomato slices lightly with salt and freshly ground black pepper to taste. Wash and dry 6 lettuce leaves (pat or spin dry).

Layer the sandwich

Lay out three mayonnaise-spread bread slices (these will be the bottom, middle, and top). On the first slice (bottom), place a lettuce leaf, then a layer of sliced chicken (about half the cooked chicken), and one slice of cheese. Top with the second bread slice (mayonnaise spread facing up). On this middle slice, add lettuce, the remaining chicken, two slices of bacon (for each sandwich make three sandwiches using total bacon as needed), and a tomato slice. Add the final bread slice (mayonnaise+Dijon side facing down) and top with remaining bacon and another lettuce leaf if desired.

Secure & serve

Insert a toothpick or sandwich pick through each sandwich to hold layers. Trim crusts or cut diagonally into halves or quarters. Serve immediately while chicken and bacon are warm.