Chicken-bacon Club Sandwich Recipe

Prepare bread and cheese

Lightly butter one side of each bread slice (use about 2 tbs total). Heat a large skillet over medium heat. Toast three buttered slices, butter-side down, in the skillet until golden (about 1–2 minutes). Remove and set aside; these will be the bottom slices. Repeat with the remaining three slices to lightly toast the outsides if you prefer a warmed sandwich.

Slice tomato and arrange greens

Slice the tomato into 1/4-inch rounds (about 4–6 slices from one large tomato). Season tomato slices lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper. Wash and pat dry lettuce leaves and set aside.

Assemble layers

On the first toasted bread slice (butter side down), spread about 1/4 cup of the Chicken-Bacon Spread. Top with half of the shredded chicken (about 1 cup), one slice of cheddar cheese, two tomato slices, and two lettuce leaves. Place a second bread slice on top (spread side up if you like extra spread). On that middle slice spread another 1/4 cup of Chicken-Bacon Spread, then add remaining chicken (about 1 cup), the cheddar slice, remaining tomato slices and two lettuce leaves. Finally place the third toasted bread slice on top, butter side up.

Finish and slice

Press the sandwich gently, insert two toothpicks to hold layers, and using a sharp knife, cut the sandwich into halves or quarters on the diagonal. Repeat assembly to make additional sandwiches if preparing more than one (recipe yields 2 full club sandwiches or 4 half sandwiches).

Crumble or finely chop the cooked bacon into small pieces (reserve 1 tbs for garnish if desired). In a medium bowl combine mayonnaise (1 cup), Greek yogurt (1/4 cup), Dijon mustard (1 tsp), lemon juice (1 tsp), chopped chives (1 tbs), garlic powder (1/2 tsp), salt (1/2 tsp), black pepper (1/4 tsp), and optional pickle relish (1 tsp). Stir until smooth and uniform.

Fold in the shredded chicken (2 cups) and the chopped bacon pieces until evenly coated. Taste and adjust seasoning with additional salt or pepper as needed. Refrigerate the spread for at least 10 minutes to let flavors meld (or up to 24 hours covered).

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Alternatively, bake bacon on a rimmed sheet tray at 400°F (200°C) for 12–18 minutes until crisp. Transfer cooked bacon to paper towels to drain and cool slightly, then crumble or chop as noted above.

Serve sandwiches immediately while toasted and warm. Provide extra Chicken-Bacon Spread on the side if desired. Each sandwich can be cut into halves and served with pickles, chips or a simple salad.