Ultimate Loaded Chicken Club (Printable View)
Grilled chicken club with bacon, Swiss and cheddar, avocado ranch, and crisp veggies on golden sourdough.
# Ingredient List:
→ Grilled Chicken
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 tablespoon garlic powder
04 -
1 teaspoon paprika
05 -
1 teaspoon Italian seasoning
06 -
1 teaspoon salt
07 -
1/2 teaspoon black pepper
→ Crispy Bacon
08 -
12 strips applewood smoked bacon
09 -
1 tablespoon brown sugar
10 -
1/4 teaspoon black pepper
11 -
Pinch cayenne pepper
→ Avocado Ranch Spread
12 -
2 ripe avocados, mashed
13 -
1/4 cup mayonnaise
14 -
2 tablespoons ranch dressing
15 -
1 tablespoon fresh lime juice
16 -
1 garlic clove, minced
17 -
1/4 teaspoon salt
→ Bread Foundation
18 -
12 slices thick-sliced sourdough bread
19 -
3 tablespoons unsalted butter, softened
20 -
1 teaspoon garlic powder
→ Fresh Components
21 -
8 large leaves romaine lettuce
22 -
8 thick tomato slices
23 -
4 slices red onion
24 -
8 pickle spears
→ Cheese Addition
25 -
8 slices Swiss cheese
26 -
4 slices sharp cheddar cheese
→ Enhancement
27 -
2 tablespoons Dijon mustard
28 -
2 tablespoons honey mustard
29 -
1 tablespoon balsamic glaze
→ Seasoning Blend
30 -
1 teaspoon smoked paprika
31 -
1/2 teaspoon onion powder
32 -
1/4 teaspoon chipotle powder
# Preparation Steps:
01 -
Combine olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper. Pound chicken breasts to 3/4-inch even thickness and coat thoroughly with marinade. Let rest at room temperature for 15 minutes.
02 -
Arrange bacon strips in a large skillet over medium heat. Cook until nearly crisp, then sprinkle with brown sugar, black pepper, and cayenne. Continue cooking until fully crisp. Drain on paper towels.
03 -
Preheat grill pan or outdoor grill to medium-high. Grill chicken breasts for 6–7 minutes per side, turning once, until cooked through and internal temperature reaches 165°F. Rest 5 minutes, then slice thickly.
04 -
In a small bowl, mix softened butter with garlic powder. Spread on one side of each bread slice. Toast slices in skillet or toaster until golden and crisp.
05 -
Mash avocados until mostly smooth. Stir in mayonnaise, ranch dressing, lime juice, minced garlic, and salt until creamy.
06 -
Spread avocado ranch mixture generously on garlic-buttered side of each toasted bread slice.
07 -
On bottom slice, arrange lettuce leaves and thick tomato slices. Season tomatoes lightly with salt and black pepper.
08 -
Top vegetables with sliced grilled chicken, Swiss cheese, and strips of crispy bacon.
09 -
Place a second bread slice on top, spread-side down. Flip, then spread more avocado ranch on exposed side. Layer with additional lettuce, red onion, and cheddar cheese.
10 -
Add final bacon and any extra chicken as desired. Top with third bread slice, spread-side down. Press sandwich together gently for cohesion.
11 -
Insert long toothpicks into sandwich quarters to hold layers. Slice diagonally, plate alongside pickle spears, and serve immediately with chips.
# Supplementary Details:
01 -
Allowing the chicken to rest after grilling ensures juiciness and easier slicing.
02 -
Adding the sweet-spiced bacon maximizes savory-sweet contrast against the creamy avocado spread.