Grilled Chicken Club Sandwich with Bacon
The club sandwich stacks juicy grilled chicken, crisp bacon, lettuce and tomato between three slices of toasted bread. It is filling enough for lunch or a light dinner, and cutting it into quarters makes it easy to share or pack.
Preparation Steps
If the chicken breasts are thick, pound them to an even 3/4-inch (2 cm) thickness. Rub with the olive oil and season well with salt and pepper.
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side, until browned and the thickest part reaches 165°F (74°C). Rest for 5 minutes, then slice.
Meanwhile, cook the bacon in a skillet over medium heat for 6 to 8 minutes, turning, until crisp. Drain on paper towels.
Toast the bread and spread one side of each slice with mayonnaise.
Lay down 2 slices of toast, mayo side up. Top each with lettuce, tomato and half of the chicken, then add a second slice of toast.
Add the bacon, more lettuce and the pickles if using, and season with a little salt and pepper. Finish with the last slices of toast, mayo side down.
Hold each sandwich together with toothpicks and cut into halves or quarters. Serve straight away.
Tips & Variations
- Pounding the chicken to an even thickness helps it cook through without drying out at the edges.
- Use turkey bacon or sliced avocado instead of pork bacon, or swap the grilled chicken for leftover roast chicken.
- Assembled sandwiches are best eaten fresh. Cooked chicken and bacon keep in the fridge for up to 3 days.
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