Name: Grilled Chicken Club Sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pieces boneless, skinless chicken breasts, halved horizontally; 1 tablespoon olive oil; 1 teaspoon salt; to taste black pepper; 1/2 teaspoon smoked paprika; 6 slices thick-cut bacon, cooked crisp; 4 slices sharp cheddar cheese; 6 slices hearty sandwich bread (like sourdough or country white); 4 leaves romaine or green leaf lettuce; 2 pieces tomatoes, sliced; 2 tablespoons mayonnaise; 1 tablespoon butter, for grilling

Jump to Recipe

Creamy, juicy, and packed with crunchy, savory layers — this Grilled Chicken Club Sandwich is a lunchtime superstar that feels indulgent without being complicated. Imagine tender grilled chicken, sharp cheddar, crispy bacon, fresh lettuce and tomato, all stacked between buttery, golden slices of bread. Fun fact: club sandwiches likely started as a late-night gambler’s snack in New York clubs — perfect for sharing after a long evening. If you love simple comfort food that still tastes special, this recipe will become a go-to.

This recipe is special because it’s easy to make, quick to prepare, and family-friendly. Kids and adults both love the familiar flavors, and you can swap ingredients to suit picky eaters. If you enjoy creative sandwich ideas, you might also like this twist on comfort from another post: Blueberry Grilled Cheese. Try this club for a hearty weeknight dinner or an impressive packed lunch — you’ll want seconds.

What is Grilled Chicken Club Sandwich?

What’s in a name? A Grilled Chicken Club Sandwich sounds like something too fancy for a picnic, but it’s really just layers of good things put together with purpose. Why “club”? Was it invented in a private club or simply because it’s a “collection” of favorites stacked high? Who knows — maybe it’s because “the way to a man’s heart is through his stomach.” Either way, this sandwich wears its stacked title proudly. Picture crunchy bacon photobombing a perfectly grilled chicken breast — that’s the kind of playful rivalry that earned this sandwich its name. Ready to build your own club? Let’s get grilling.

Why You’ll Love This

Irresistible highlight: The star here is the juicy, smoky grilled chicken paired with crispy bacon and melted sharp cheddar. The combination of textures — creamy mayo, crunchy toast, and tender chicken — makes every bite satisfying.

Cost-saving benefits: Making this at home saves money compared to ordering a similar sandwich at a cafe or fast-food spot. You control portion sizes and quality ingredients, and leftovers like extra grilled chicken or bacon can be used in salads or wraps the next day.

Flavorful toppings: Fresh romaine, ripe tomato, and a simple mayo base let the grilled chicken and cheddar shine. A hint of smoked paprika in the chicken rub adds depth and a subtle smoky kick without extra effort.

If you loved our chicken cutlet sandwich recipe, you’ll find this grilled version just as comforting but with a lighter, smokier twist. Give it a try and bring this crowd-pleaser to your table tonight.

How to Make

Quick Overview

This sandwich is straightforward: simple prep, fast grilling, and an easy assembly. It’s perfect for cooks of any skill level — the standout element is the creamy, melty cheddar combined with the crisp finish of buttered, grilled bread. Total time is about 30 minutes: 10 minutes prep and 20 minutes cooking and assembly.

Ingredients

2 boneless, skinless chicken breasts, halved horizontally
1 tablespoon olive oil
1 teaspoon salt
Black pepper, to taste
1/2 teaspoon smoked paprika
6 slices of thick-cut bacon, cooked crisp
4 slices sharp cheddar cheese
6 slices hearty sandwich bread (like sourdough or country white)
4 leaves romaine or green leaf lettuce
2 tomatoes, sliced
2 tablespoons mayonnaise
1 tablespoon butter, for grilling

Directions

Prepare the chicken: Rub the chicken with olive oil, salt, pepper, and smoked paprika. Grill over medium-high heat for 6 minutes per side, or until golden and fully cooked (internal temp 75°C / 165°F). Let rest, then slice.
Cook the bacon: Fry or bake the bacon until crisp, drain on paper towels, and keep warm.
Toast the bread: Lightly butter one side of each slice of bread. Grill or toast in a skillet until golden brown and slightly crisp. Remove and set aside.
Spread the mayo: Spread mayo on the non-buttered side of each slice.
Assemble the sandwich: Layer as follows:
- Bottom layer: Bread, lettuce, tomato, grilled chicken, cheddar.
- Middle layer: Bread (mayo side up), bacon, lettuce, more tomato.
- Top layer: Another slice of grilled bread.
Finish: Press the sandwich gently, cut into halves or quarters, and secure with sandwich picks if needed.
Serve immediately while cheese is melty and bread is warm.

Grilled Chicken Club Sandwich

What to Serve With

Classic French fries or sweet potato fries for a satisfying combo
A crisp garden salad with lemon vinaigrette to brighten the plate
Coleslaw for creamy crunch and acidity
Pickles or pickled red onions to cut through richness
Iced tea, lemonade, or a light lager for a refreshing beverage pairing

Top Tips for Perfecting

Substitutions: Use turkey bacon or vegetarian bacon for a lighter or meat-free option. Swap cheddar for Swiss or provolone for a milder melt.
Timing: Let the chicken rest for 5 minutes before slicing to retain juices. Toast the bread just before assembling so it stays crisp.
Flavor boosts: Add a smear of Dijon mustard or a dash of hot sauce to the mayo for extra zing. A squeeze of lemon over the chicken before assembling brightens the flavors.
Avoid soggy bread: Pat tomato slices dry and use thicker bread to prevent sogginess.
Even cooking: If chicken breasts are uneven, pound them to an even thickness for uniform grilling.

Storing and Reheating Tips

Refrigeration: Wrap leftover assembled sandwiches tightly in plastic wrap or store components separately in airtight containers. Keep in the fridge for up to 2 days.

Freezing: Fully assembled sandwiches don’t freeze well because of the lettuce and tomato. Freeze grilled chicken separately in a freezer-safe bag for up to 2 months.

Reheating: Reheat leftover chicken in a skillet over medium heat or in the oven at 180°C / 350°F until warmed through. Re-toast bread in a skillet or toaster oven just before assembling to restore crispness. Avoid microwaving whole sandwiches, as this makes bread soggy.

FAQs

How long do I need to marinate the chicken?
This recipe doesn’t require a long marinate. Rub the chicken with the oil and spices and grill right away for a quick meal. If you prefer deeper flavor, marinate for 30 minutes to 2 hours.

Can I make this sandwich vegetarian?
Yes. Swap grilled chicken for a grilled portobello mushroom cap or a thick slice of halloumi, and replace bacon with a smoked tempeh or plant-based bacon.

What temperature should the chicken reach?
Cook chicken until the internal temperature reaches 75°C / 165°F to ensure it’s safely cooked and juicy.

Can I prepare components in advance?
Absolutely. Cook the bacon and chicken ahead of time and store separately in the refrigerator. Toast the bread and assemble just before serving for best texture.

How do I prevent the sandwich from falling apart?
Use sandwich picks to secure layers, press gently when cutting, and avoid overfilling with wet ingredients. Layer lettuce between bread and tomato to create a moisture barrier.

Conclusion

This Grilled Chicken Club Sandwich is a simple, satisfying meal that proves you don’t need complicated steps to get big flavor. It’s quick to prepare, family-friendly, and easy to customize — a weeknight winner that still feels like a treat. If you want to compare a popular fast-casual version while deciding your perfect build, check out Chick-fil-A Grilled Chicken Club Sandwich for inspiration.