Restaurants›Walk-On's Sports Bistreaux - Gonzales, LA (Outfitter's Dr.)›Wo-chicken Avocado Club Recipe

Wo-chicken Avocado Club Recipe

Inspired by Walk-On's Sports Bistreaux - Gonzales, LA (Outfitter's Dr.)
Time30m
Serves2

Make Wo-chicken Avocado Club Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwich

Optional Garnish / Add-ins

Method

Prepare components

1

Cook or use precooked chicken

If using raw chicken breasts: season lightly with 1/4 tsp salt and 1/4 tsp pepper and cook (pan-sear 6-7 minutes per side over medium, or bake 375°F/190°C for 20-25 minutes) until internal temp reaches 165°F (74°C). Let rest 5 minutes, then slice or shred into bite-size pieces. If using precooked chicken, slice/shred and proceed.

2

Cook bacon

In a skillet over medium heat, cook bacon strips until crisp (about 6–10 minutes, turning occasionally) or bake at 400°F (200°C) for 12–15 minutes on a rimmed sheet. Transfer to paper towels to drain. When cool, break each strip in half if desired.

3

Toast bread

Spread butter on bread slices (optional). Toast bread in a skillet over medium heat until golden, or use a toaster. For a traditional club stack, lightly brown 6 slices.

4

Prepare avocado

Cut the avocado in half, remove pit, and scoop the flesh into a small bowl. Mash gently with a fork leaving it slightly chunky. Add 1 tsp lemon juice, 1/8 tsp salt, and a pinch of pepper; mix to combine to prevent browning and add flavor.

5

Prepare mayo-mustard spread

In a small bowl combine 6 tsp mayonnaise and 2 tsp Dijon mustard. Stir until smooth. Adjust seasoning with a pinch of salt and pepper to taste.

Assemble sandwiches

6

Layer and build

Lay out three toasted bread slices per sandwich (for two sandwiches). Spread one side of the bottom slice with half of the mayo-mustard mixture. Top with half the lettuce leaves, then half the sliced/shredded chicken (about 1 cup), and sprinkle with 1/4 tsp black pepper. Place the middle slice of bread on top.

7

Add avocado and bacon

Spread mashed avocado evenly on one side of the middle slice. Arrange 3 bacon strips (or half the cooked bacon) on top of the avocado. Add tomato slices and any optional thin red onion or pickles if using.

8

Finish stack and slice

Spread remaining mayo-mustard on one side of the top slice of bread and place it mayo-side-down to close the sandwich. Press gently to compact the stack. If desired, secure with toothpicks at the corners and slice each sandwich into halves or quarters for a classic club presentation.

Serve

9

Serve sandwiches immediately while toast and bacon are crisp. Offer extra lemon wedges, hot sauce, or pickles on the side. Leftover components (chicken, avocado) can be stored separately in airtight containers for up to 2 days.