Chicken Club Sandwich

Name: Chicken Club Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 8 slices bacon; 12 slices bread (or 4 large sandwich-cut slices, toasted 3x per sandwich); 1/2 cup mayonnaise; 1 tsp Dijon mustard; 8 lettuce leaves; 2 tomatoes, sliced; Toothpicks, for securing

Instructions

Season the chicken with olive oil, salt and pepper. Grill or pan-sear over medium-high heat for 5-6 minutes per side, until cooked through (165°F/74°C internal). Rest, then slice thinly.
Cook the bacon in a skillet or oven until crispy, then drain on paper towels.
Toast the bread. Mix the mayonnaise and Dijon mustard together.
Spread the mayo mixture on one side of each piece of toast. Layer the bottom slice with lettuce, tomato and half the chicken, then top with a second slice of toast.
Add more lettuce, the bacon, and the remaining chicken, then top with a third slice of toast, mayo-side down.
Secure with toothpicks, slice into quarters diagonally, and serve.

How to tell it's done

Cook the chicken breasts to 165°F (74°C), then rest them for 5 minutes before slicing thinly. The bacon should be fully crisp, not chewy, so the stacked sandwich holds together. The bread should be golden and firm enough to support three layers.

Tips for success

Toasting all the bread first, rather than assembling on soft bread, keeps the sandwich from getting soggy under the mayo and tomato.
Cooking the bacon until very crispy helps it hold up structurally in the stacked sandwich.
Use toothpicks to secure each quarter before slicing so the layers don't slide apart.
Rotisserie chicken works well here if you're short on time.

Ingredient notes & swaps

Bread: classic white sandwich bread is traditional. Sourdough or whole wheat is sturdier. Avoid very soft or thick-cut bread, because the sandwich gets too tall to bite.
Bacon: thick-cut bacon is meatier. Turkey bacon makes a lighter version, but cook it until crisp.
Tomatoes: salt the tomato slices lightly and let them sit on a paper towel for a few minutes to draw out water before stacking.
Chicken: deli-style sliced rotisserie chicken or leftover roast chicken works if you don't want to cook breasts.

Storage & reheating

Club sandwiches don't keep well once assembled. Store the cooked chicken and bacon separately for up to 4 days, and re-crisp the bacon in a skillet or microwave before building a fresh sandwich.

Make ahead & freezing

Cook the chicken and bacon up to 2 days ahead and refrigerate them. Mix the Dijon mayo ahead. Toast the bread and assemble right before serving. You can freeze cooked bacon for up to a month, then reheat it in a skillet or microwave until crisp.

What to serve with it

Potato chips or fries are traditional, with a pickle spear. A cup of tomato soup or a green salad makes it a full meal.

Frequently asked questions

What makes a sandwich a 'club' sandwich?

A club sandwich is traditionally a triple-decker with three slices of toasted bread and layers of meat, bacon, lettuce and tomato in between.

Can I use turkey instead of chicken?

Yes, sliced turkey is a classic alternative and works exactly the same way in this build.

How do I keep a club sandwich from falling apart?

Toast the bread, don't overfill each layer, and secure the quarters with toothpicks before slicing.

Can I make this sandwich ahead of time?

It's best assembled close to eating time since the tomato and mayo can make the bread soggy if it sits too long.

Nutrition (per serving)

Calories	520
Protein	36g
Carbs	32g
Fat	27g
Sodium	920mg
Sugar	4g

Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.

Written by

Armin

Armin runs Daily Chicken Meals and writes every recipe on the site. He's working through the whole collection in his own kitchen, adding his own photos and notes to each recipe as he cooks it. More about how recipes here are written.

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