Chicken Club Sandwiches

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Chicken Club Sandwiches

My colleagues will tell you I don’t like sandwiches. This is actually not true — I looove a good sandwich. BUT I have a lot of requirements to qualify one as such. 

My top 4: 

  1. I don’t want to make it myself. I am positive that sandwiches scientifically taste better when someone makes it for you. 
  2. The ratio of sauces to meats to cheese to veggies to bread has to be JUST. RIGHT. (And yes, a good sandwich requires all 5 of those items. My husband and son are content eating only sliced turkey on bread. Sorry guys, I won’t touch that.) 
  3. Additionally, each ingredient has to be in its prime and bring a different texture and flavor to the game: think crispy bacon, juicy red tomatoes, creamy mayo, bright green leaf lettuce, soft and chewy bread…. 
  4. A good sandwich is rarely enjoyed at home. This one is strange, I know, but I think eating a sandwich on the beach, or at an outdoor picnic table, makes it infinitely better. 

Enter today’s Supper Club recipe for a toasted Chicken Club. Not only does it check every box on ingredient, texture, and flavor, it’s so good I’d call it a GOOD sandwich even if I made it myself… and ate it at home. It’s the kind of sandwich you eat and think to yourself, “I get why people pay $15 for this at Panera.” Serve with a side of frozen sweet potato fries you throw in the air fryer, and you’ll be changing your definition of a “good sandwich” too.

Sandwiches just taste better when they're double-decker, layered with chicken and bacon, and finished with toothpicks!

  • Active Kitchen Time: 30-40 minutes
  • Yield: 4 sandwiches

Ingredients:

  • 8 leaves iceberg lettuce
  • 3 tomatoes
  • 8 slices bacon
  • 1 boneless chicken breast (about ½ lb)
  • ½ tsp dried oregano
  • ¼ tsp dried parsley
  • ¼ tsp paprika
  • ½ tsp kosher salt
  • ⅛ tsp ground black pepper
  • 2 tsp olive oil
  • ½ cup mayonnaise
  • 12 slices sandwich bread
  • 4 slices Swiss cheese

Supper Smarts:

  • Serving Suggestions: Add cheese briefly after toasting bread during Step 7 to turn this into a melt.

  • Speed it Up: Use sliced deli meats instead of chicken and bacon for a quicker sandwich.

  • Flavor Town: Set out extra toppings like mustard, avocado, pickles, thinly sliced red onion, sprouts, or even potato chips (for extra flavor AND crunch!)

Steps:

1
Preheat oven to 400°F. Line 2 baking sheets with foil.
2
Add ½ tsp dried oregano, ¼ tsp dried parsley, ½ tsp kosher salt, and ⅛ tsp ground black pepper to small prep bowl. Stir.
3
Add 1 boneless chicken breast to baking sheet. Drizzle with 2 tsp olive oil. Sprinkle with spice mixture. Flip to coat both sides.
4
Set on bottom rack of oven. Bake 18-25 min, until internal temperature reaches 165°F. Cool 10 min.
5
Meanwhile, add 8 slices bacon to baking sheet in single layer. Set on top rack. Bake until browned, 15-25 min.
6
Use tongs to move bacon to a paper towel-lined plate. Cool 10 minutes.
7
Place 12 slices sandwich bread on baking sheet in 3 rows of 4 slices each. Toast in oven until very lightly browned, 5-7 minutes.
8
Meanwhile, cut chicken into thin slices. Set aside.
9
Prepare mise en place. Slice 3 tomatoes, tear 8 leaves iceberg lettuce, and set out mayonnaise and 4 slices Swiss cheese.
10
Assemble sandwiches. Add 1 Tbsp mayo, 2 slices tomato, and 1 piece lettuce to bottom 2 rows of bread.
11
Add sliced chicken to the bottom row. Add bacon and Swiss cheese to the middle row.
12
Stack bacon layer on chicken layer, then top with toast. Add toothpicks and cut in half. TASTE & SHARE!

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