New Recipe: Chicken Club Sandwich – My Go-To Crowd Pleaser (with Real Life Tips!)
Let’s Talk Chicken Club Sandwiches (And Why My Family Thinks I’m a Genius)
Alright, so you know how some recipes just stick with you? For me, it’s the good ol’ Chicken Club Sandwich. I first whipped this up on a random Tuesday (inexplicably craving something crunchy and comforting after a long day), and now my family basically expects it every weekend. True story: my uncle Dave once called it, and I quote, “the only sandwich I actually get excited about.” Not sure if that’s a compliment for me or a dig at other sandwiches, but hey, I’ll take it! Sometimes I even make extra just to have an excuse to eat leftovers at midnight; don’t judge.
Why You’ll Love This Chicken Club
I make this when I want something hearty but not too fussy—the kind of thing that almost feels like restaurant food but without the tiny napkins. My family goes a bit bonkers for it because you get juicy chicken, crispy bacon, and, if you’re feeling reckless (in a good way), a little extra cheese. Honestly, assembling the layers is weirdly satisfying (except that one time the tomato slices kept sliding off and I almost pitched a fit—just use thicker slices, trust me). And honestly, if you’ve had a long workday, this sandwich just feels like a reward.
What You’ll Need (Substitutions Welcome!)
- 2 chicken breasts (sometimes I use pre-cooked rotisserie chicken if I’m in a rush, or leftover grilled chicken—no shame)
- 6 slices of bacon (I’ve used turkey bacon before, and it’s… okay, but not quite the same)
- 3 slices of sandwich bread per sandwich (my gran swears by sourdough, but regular white or even wholemeal works fine)
- 1-2 lettuce leaves (romaine, iceberg, or, honestly, whatever’s not wilted in the fridge)
- Tomato, thickly sliced (use beefsteak if you can find it; cherry tomatoes are a pain to balance)
- Mayonnaise (about 2 tablespoons, or swap in Greek yogurt if you’re being good, but I rarely am here)
- A handful of shredded cheddar or Swiss cheese (optional, but highly recommended)
- Salt and pepper, to taste
- Butter for toasting bread (I sometimes skip this if feeling lazy, but it’s never quite as good)
How I Actually Make It (With All My Shortcuts and Slip-Ups)
- Cook the chicken: Slice your chicken breasts in half horizontally so they cook faster. Sprinkle with salt and pepper. Pan-fry in a bit of oil or butter until golden and cooked through—about 5-7 minutes per side. Or, just cheat and use rotisserie chicken; no one’s judging here. (This is usually where I sneak a taste—just to be sure, of course.)
- Fry the bacon: Toss those slices into a cold pan, turn on the heat, and let them do their thing until crispy. Not gonna lie, I’ve burned a few slices by scrolling on my phone. Keep an eye!
- Toast the bread: Butter the bread (both sides if you’re feeling wild) and toast in a skillet until golden. You can use a toaster, but I think the skillet gives it a better crunch. Don’t worry if some corners get a bit dark; mine always do.
- Prep the veg: Wash and dry the lettuce, slice the tomato. Easy peasy.
- Assembly time: Take your first slice of bread, slather on mayo, add lettuce, chicken, and a bit of salt and pepper. Second slice goes on top; smear more mayo, then bacon, tomato, cheese, and more lettuce. Top with the third slice. Press down (gently!) and slice diagonally. It’s honestly more satisfying that way. And if it looks a bit wobbly—well, that’s part of the charm.
Notes from My (Somewhat Messy) Kitchen
- If the sandwich feels like it might topple over, just jam a toothpick in it—solved!
- I tried using low-fat mayo once. Regretted it. Tastes fine, but the texture isn’t quite right. But maybe that’s just me being picky.
- I think this actually tastes better the next day (if you wrap it up in foil and let it sit in the fridge)—but it almost never lasts that long in my house.
Variations (Some Successes, One Failure)
- I once swapped the chicken for leftover turkey after Thanksgiving. Honestly? Pretty darn good.
- Added a fried egg once—made it a total mess, but delicious. I’d only do this when not serving to guests (unless they’re very tolerant friends).
- Tried avocado slices; they kept sliding out, but the flavor’s great. Maybe mash it instead next time?
- Full-on vegan version with plant-based bacon? I attempted it, but… let’s just say the family requested “the real one” next time.
What Equipment Do You Actually Need?
- A decent skillet or frying pan. But if all you’ve got is a nonstick saucepan, that’ll do in a pinch (been there, done that).
- Sharp knife for slicing (though, honestly, I’ve used a bread knife for everything and survived just fine)
- Toaster is nice for the bread, but you can always just use your pan and pretend it’s “artisan.”
How to Store (If You Even Need To)
Wrap leftovers in foil or pop them in an airtight container in the fridge. They’ll keep for a day or so, but honestly, in my house it never lasts more than a day! If you do manage to hide a piece away, it’s great for next-day lunch—the bread gets a bit softer, but I kinda like that.
How I Like to Serve Chicken Club Sandwiches
We always serve these with a handful (or, erm, more like a mound) of kettle chips. Occasionally, I’ll do a quick little salad on the side if I’m feeling like I have to “balance it out.” Oh, and for some reason, my cousin insists on eating this with pickles. To each their own, right?
What I Wish I’d Known (Pro Tips from My Less-than-Perfect Experiences)
- I once tried to rush toasting the bread—ended up with burnt outsides and soggy insides. Slower is better here. Trust me, I learned the hard way.
- Layer the tomato between lettuce leaves if you can; it stops your bread from getting too soggy (found that out after a particularly sad, soggy sandwich fiasco).
- If your sandwich falls apart, don’t panic! Just grab a fork and call it a “deconstructed club.”
FAQ – Real Questions I’ve Actually Been Asked
- Can I use chicken thighs instead of breasts?
Yeah, absolutely! They’re juicier (I actually prefer them sometimes if I have the patience to trim them). Just cook them a bit longer to be sure. - What’s the best kind of bread?
Honestly, whatever’s in the cupboard. Sourdough is my go-to, but plain white, whole wheat, even a fancy ciabatta roll once—just needed to be sliced thinner. Don’t overthink it. - Can I make this ahead for a party?
Sort of. You can prep all the ingredients ahead of time—but I’d only assemble right before serving. Otherwise, it goes a bit limp (learned that form experience!) - Is there a way to make it healthier?
If you want to lighten things up, try grilled chicken, light mayo, and turkey bacon. But, to be honest, I think this is one of those things where you just go all in. - Where can I find more sandwich inspiration?
Oh, I always love browsing Serious Eats’ club sandwich guide and sometimes I check out the BBC Good Food sandwich collection when I’m in a rut. Highly recommended.
So, there you have it. If you’re after a Chicken Club Sandwich that’s hearty, a bit messy, and absolutely satisfying—give this one a go. And if you find a better way to keep the tomato from sliding out, please let me know. I’m all ears!
Ingredients
- 8 slices sandwich bread
- 2 cooked chicken breasts, sliced
- 8 slices bacon
- 4 leaves romaine lettuce
- 2 medium tomatoes, sliced
- 4 tablespoons mayonnaise
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
Instructions
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1Toast the sandwich bread slices until golden brown. Lightly butter one side of each slice if desired.
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2Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.
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3Spread mayonnaise evenly on one side of each toasted bread slice.
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4Layer the sandwich: Place lettuce, sliced chicken breast, tomato slices, and bacon on four bread slices. Season with salt and black pepper.
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5Top each with another slice of bread, mayonnaise side down. Secure with toothpicks if needed and cut each sandwich in half to serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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