Grilled Chicken Club Sandwich
Creamy, juicy, and packed with crunchy, savory layers — this Grilled Chicken Club Sandwich is a lunchtime superstar that feels indulgent without being complicated.
Servings: 4 servings
Equipment
- Grill
- Skillet
- Mixing Bowl
Ingredients
Chicken
- 2 pieces boneless, skinless chicken breasts, halved horizontally
Seasoning
- 1 tablespoon olive oil
- 1 teaspoon salt
- to taste black pepper
- 1/2 teaspoon smoked paprika
Bacon
- 6 slices thick-cut bacon, cooked crisp
Cheese
- 4 slices sharp cheddar cheese
Bread
- 6 slices hearty sandwich bread (like sourdough or country white)
Vegetables
- 4 leaves romaine or green leaf lettuce
- 2 pieces tomatoes, sliced
Condiments
- 2 tablespoons mayonnaise
- 1 tablespoon butter, for grilling
Instructions
- 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.
Notes
Extra tips or suggestions here: Use turkey bacon or vegetarian bacon for a lighter or meat-free option. Swap cheddar for Swiss or provolone for a milder melt.