I love a quick and easy lunch recipe, and this chicken club sandwich is crazy simple to make. I like to cook up a bunch of chicken breasts and bacon early in the week to use for sandwiches all week long. When I prep everything ahead, it only takes 5 minutes to throw a fresh sandwich together, which is so nice for busy mom life!
This chicken club is loaded with Juicy chicken, crunchy bacon, and creamy mayo. The toasted bread is the icing on the cake for a sandwich that’s full of texture and flavor!
What’s in This Chicken Club Sandwich Recipe?
- Chicken: I like to cook up fresh boneless, skinless chicken breasts, but pre-cooked chicken or leftover rotisserie chicken are perfect for a quick assembly. Just heat it up if you prefer a warm sandwich.
- Bacon: Adds umami flavor and a bit of crunch.
- Bread: Classic white sandwich bread is traditional, but you can use whole grain, sourdough, or any bread that holds up well when toasted.
- Mayonnaise: Makes this sandwich creamy and moist.
- Lettuce: Adds a pop of color and freshness.
- Tomatoes: Add juiciness and fresh umami flavor.
- Cheese: I love cheddar, but American, Provolone, Swiss, or mozzarella would also work well.
Tips for Success
- I have noticed that this is a sandwich that can go from crunchy to soggy really quickly. To help preserve its crunchy texture for longer, make sure the lettuce is dry, and the tomatoes are not overly juicy. Also, spread the mayonnaise on the toast right before assembly.
- Toasting the bread adds texture and prevents it from getting too soft from the sandwich fillings, but it’s not a must if you prefer softer bread.
- A traditional club sandwich usually has a third slice of bread in the middle. I skipped it because it made this sandwich too unwieldy for my kids to eat, but feel free to add it back in if you like.
How to Store
A chicken club sandwich is best eaten fresh, but if you need to prepare it in advance, you can wrap it tightly in parchment paper or foil and refrigerate it for up to 24 hours.
Serving Suggestions
This chicken club sandwich is filling but leaves just enough room for a side. It pairs nicely with fries or potato salad and coleslaw or fresh fruit.
Chicken Club Sandwich Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 slices bacon
- 8 slices bread toasted
- ¼ cup mayonnaise
- 4 lettuce leaves
- 2 tomatoes sliced
- 4 slices cheddar cheese
- 1 avocado thinly sliced (optional)
Instructions
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Pat the chicken breasts dry and pound them to an even thickness. Season with salt and pepper and set aside.4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
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Heat a skillet over medium heat and fry the bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.8 slices bacon
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In the same skillet, cook the chicken until golden brown and the internal temperature reaches 165°F, about 6-7 minutes per side. Remove from the skillet and set aside to rest.
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To assemble each sandwich, spread the mayonnaise on a slice of toasted bread. Layer with lettuce leaves and slices of tomato.8 slices bread, ¼ cup mayonnaise, 4 lettuce leaves, 2 tomatoes
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Slice the chicken and then place on top of the tomato. Top with a slice of cheddar cheese and two slices of bacon. If using avocado, place slices on top of the bacon.4 slices cheddar cheese, 1 avocado
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Spread more mayonnaise on another slice of toasted bread and place it on top of the bacon (or avocado). Cut the sandwich in half or quarters and secure with toothpicks if desired.
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Repeat with the remaining ingredients to make four sandwiches. Serve immediately and enjoy.
Notes
- I like to add slices of creamy avocado to my chicken club. You could also consider cucumber or pickles for extra crunch, or swap the chicken breast for a fried or grilled chicken thigh for more flavor.
Nutrition
How to Make Chicken Club Sandwiches Step by Step
Season the Chicken: Pat 4 boneless, skinless chicken breasts dry and pound them to an even thickness. Season with 1 teaspoon of salt and ½ teaspoon of pepper and set aside.
Fry the Bacon: Heat a skillet over medium heat and fry 8 slices of bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.
Cook the Chicken: In the same skillet, cook the chicken until golden brown and the internal temperature reaches 165°F, about 6-7 minutes per side. Remove from the skillet and set aside to rest.
Spread the Mayo: To assemble each sandwich, spread 1 tablespoon of mayonnaise on a slice of toasted bread. Layer with 1 lettuce leaf and 2 slices of tomato.
Assemble the Sandwiches: Slice the chicken and then place it on top of the tomato. Top with a slice of cheddar cheese and 2 slices of bacon. If using avocado, place slices on top of the bacon. Spread 1 tablespoon of mayonnaise on another slice of toasted bread and place it on top of the bacon (or avocado). Repeat with the remaining ingredients to make four sandwiches. Serve immediately and enjoy.
More Chicken Sandwich Recipes To Try
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