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Nothing hits the spot like a sky-high chicken club sandwich packed with juicy grilled chicken, smoky bacon, creamy avocado ranch, and all the layers you crave between thick slices of toasted sourdough. This version pulls out all the stops for the ultimate club experience you can make right at home.
My family requests this one for birthdays and summer BBQs because it turns an everyday sandwich into a showstopper. Every time I make it, there are zero leftovers and plenty of happy faces.
Ingredients
- Chicken breasts boneless: for a juicy protein base. Choose fresh chicken with no excess liquid for best texture
- Olive oil: keeps the chicken moist through grilling. Pick a good quality cold pressed oil
- Garlic powder: infuses the chicken with savory notes. Always check for freshness in your spice jars
- Paprika: brings a gentle smokiness. A Spanish paprika is especially flavorful if you can find it
- Italian seasoning: uplifts the marinade with herbs. Try to use a blend with real rosemary and thyme
- Salt and black pepper: maximize every ingredient’s flavor. Stick to kosher salt for easy measuring
- Applewood bacon: gives an unbeatable sweet smoky bite. Be sure to get thick cut for best crunch
- Brown sugar: caramelizes on the bacon for a salty sweet finish. Use dark brown sugar for richer taste
- Cayenne pepper: just a tiny pinch for heat. Dried or fresh ground both work
- Avocados: form the creamy backbone of the spread. Choose ripe ones with a slight give
- Mayonnaise and ranch dressing: blend for creamy tang. Full fat versions stay together best
- Lime juice: wakes up the spread with brightness. Freshly squeezed adds freshness
- Fresh garlic and salt: elevate every layer in the spread
- Sourdough bread: holds up to all the toppings. Look for thick sliced with a chewy crust
- Butter and garlic powder: turn each slice golden. Use room temperature butter for easy spreading
- Big lettuce leaves: for crunch. Romaine or iceberg both work well
- Tomato slices: go juicy and thick. Use tomatoes that feel heavy and are richly colored
- Red onion: offers zing but slice it thin for balance
- Pickle spears: add tang and snap. Go for refrigerated deli pickles for best taste
- Swiss and sharp cheddar cheese: bring creaminess and flavor combo
- Dijon and honey mustard: lend a layered zing
- Balsamic glaze: drizzled lightly for complexity
- Smoked paprika, onion powder, chipotle powder: round out the flavor dust for the chicken
- Toothpicks: hold your club together. Choose extra long for neat serving
- Parchment paper: makes cutting and serving easy
- Grill pan, outdoor grill, skillet, and meat thermometer: are your tools for success
Instructions
- Prepare Chicken Marinade:
- Mix olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper until blended. Spread marinade over chicken breasts making sure every bit is coated well. This is where the chicken picks up most of its flavor
- Pound Chicken Evenly:
- Place chicken breasts between two pieces of parchment and pound to about three quarter inch thickness. Use a meat mallet or rolling pin. The goal here is cooking the chicken evenly so every bite is juicy
- Rest the Chicken:
- Let the seasoned chicken sit on the counter for fifteen minutes. This gives all those seasonings time to soak in
- Crisp the Bacon:
- Lay bacon strips in a large cold skillet. Turn heat to medium and cook until nearly crisp. Sprinkle bacon with brown sugar, black pepper, and cayenne during the last two minutes. Flip to coat on both sides. Bacon should be deeply caramelized and crisp. Let drain on paper towels
- Grill the Chicken:
- Heat your grill pan or grill to medium high. Place chicken on the grate and grill for six to seven minutes per side. The outside should be golden and the internal temperature must reach one sixty five degree measured with a meat thermometer. Once grilled let rest for five minutes then slice into hearty chunks
- Toast the Bread:
- Butter one side of every sourdough slice and sprinkle with garlic powder. Toast the buttered sides in a hot skillet until crisp and golden. Use medium high heat. Keep your slices in a single layer
- Make Avocado Ranch Spread:
- Scoop out avocado into a bowl and mash until mostly smooth. Stir in mayonnaise, ranch, lime juice, garlic, and salt. Mix until luxuriously creamy
- Layer the Sandwich:
- Spread garlic butter on one toasted side of each slice thickly. Next layer avocado ranch on top. Begin building with lettuce leaves and slices tomato. Season tomatoes lightly with salt and pepper
- Add Chicken and Cheese:
- Pile on sliced grilled chicken followed by Swiss cheese. Place bacon strips on top for salty crunch
- Add the Middle Slice:
- Take a second bread slice and spread the avocado mixture on both sides. Use this as the middle layer. Flip the top side down and slather the next to add moisture
- Finish Building Layers:
- Add more lettuce, red onion slices, cheddar cheese, and extra bacon if you love it. Layer any extra chicken now
- Top and Slice:
- Close with the final slice of bread, spread side down. Press gently to help everything adhere. Insert long toothpicks through each sandwich quarter and slice diagonally for the classic look
- Serve Immediately:
- Arrange sandwiches with pickle spears and your favorite potato chips for the perfect plate
Avocados always remind me of my sister who would mash them right at the table for her sandwiches I have come to love the light green creaminess they bring especially when paired with crispy bacon and charred chicken
Storage Tips
If you have leftovers individually wrap sandwich quarters in parchment and keep in the fridge They stay freshest for a day Enjoy cold or pop briefly in a toaster oven to re crisp the bread Store extra avocado ranch spread with plastic pressed directly on the surface in an airtight container to prevent browning
Ingredient Substitutions
You can use rotisserie chicken or turkey for speed in a pinch Smoked gouda or provolone make delicious swaps for cheese For a vegetarian version try marinated grilled portobello mushrooms and skip the bacon
Serving Suggestions
Serve the club with classic kettle chips garlic fries or a crisp green salad A fresh lemonade or an iced tea makes it a first rate lunch Spread out the club fixings for a sandwich bar at your next brunch gathering
Cultural and Historical Context
The chicken club sandwich has roots in American diner culture originally built with sliced toast roasted meats and bacon Layered triple decker sandwiches first appeared in the early twentieth century as a symbol of abundance and convivial dining Today it remains a staple for its sheer satisfaction factor
Seasonal Adaptations
Use grilled zucchini or eggplant slices in place of lettuce and tomato for a late summer vibe Substitute arugula or baby kale in spring for a peppery bite Try cranberry mustard in autumn when berries are in season
Layer it high and slice with a serrated knife for the most impressive club sandwich moment. This club is guaranteed to become a favorite centerpiece at your next gathering.
Common Recipe Questions
- → How do I keep chicken breasts juicy?
Pound them to even thickness and don't overcook. Rest for 5 minutes after grilling before slicing.
- → What bread works best?
Thick-cut sourdough provides sturdy slices and a crisp, golden bite after toasting and buttering.
- → Can I use a different cheese?
Yes, try provolone, mozzarella, or pepper jack for a twist on the classic Swiss and cheddar blend.
- → How do I prevent the sandwich from falling apart?
Press layers gently, secure with long toothpicks, and cut diagonally for neat quarters.
- → What's the best way to make bacon extra crispy?
Cook slowly over medium heat and finish with brown sugar for caramelization in the last minutes.
- → Can I prep any components ahead?
Grill chicken, fry bacon, and make avocado ranch in advance; assemble fresh before serving.