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Ultimate Loaded Chicken Club Sandwich

Ultimate Loaded Chicken Club

A triple-decker chicken club with grilled seasoned chicken, crispy bacon, fresh avocado ranch, cheese, and fresh veggies layered on toasted artisan sourdough for a hearty, gourmet sandwich.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course lunch, sandwich
Cuisine American
Servings 4 people
Calories 700 kcal

Equipment

  • 1 grill pan or outdoor grill
  • 1 large skillet
  • 1 meat thermometer
  • 1 sharp serrated knife

Ingredients
  

  • 4 boneless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 strips applewood bacon
  • 1 tablespoon brown sugar
  • 1/4 teaspoon black pepper
  • pinch of cayenne pepper
  • 2 ripe avocados mashed
  • 1/4 cup mayonnaise
  • 2 tablespoons ranch dressing
  • 1 tablespoon lime juice
  • 1 garlic clove minced
  • 1/4 teaspoon salt
  • 12 slices thick sourdough bread
  • 3 tablespoons butter softened
  • 1 teaspoon garlic powder
  • 8 large lettuce leaves
  • 8 thick tomato slices
  • 4 slices red onion
  • 8 pickle spears
  • 8 slices Swiss cheese
  • 4 slices sharp cheddar cheese
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey mustard
  • 1 tablespoon balsamic glaze
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chipotle powder
  • 12 long toothpicks
  • parchment paper

Instructions
 

  • Pound chicken breasts to an even 3/4-inch thickness.
  • Rub chicken breasts with olive oil and season with garlic powder, paprika, Italian seasoning, salt, and black pepper.
  • Let seasoned chicken rest at room temperature for 15 minutes.
  • Cook bacon in a large skillet over medium heat until crispy.
  • Sprinkle bacon with brown sugar, black pepper, and cayenne in the last 2 minutes of cooking, then drain on paper towels.
  • Preheat grill pan or outdoor grill to medium-high heat.
  • Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F.
  • Let grilled chicken rest for 5 minutes, then slice thickly.
  • Toast sourdough bread slices until golden and crispy.
  • Prepare avocado ranch spread by combining mashed avocado, mayonnaise, ranch dressing, lime juice, minced garlic, and salt until creamy.
  • Spread softened garlic butter on one side of each toasted bread slice.
  • Generously spread avocado ranch mixture on the buttered side of the bread.
  • Layer bottom bread slice with lettuce leaves and tomato slices; season tomatoes with salt and pepper.
  • Add sliced grilled chicken on top of tomatoes, followed by Swiss cheese slices and crispy bacon strips.
  • Place middle bread slice spread-side down on top, flip, and spread the top side.
  • Layer with more lettuce, red onion slices, and sharp cheddar cheese.
  • Add remaining bacon strips and extra chicken if desired.
  • Top with the final bread slice, spread-side down, pressing gently to hold layers.
  • Secure sandwich quarters with toothpicks and cut diagonally.
  • Serve immediately with pickle spears and chips.

Notes

  • Use a meat thermometer to ensure chicken is fully cooked.
  • Customize sandwich with your choice of cheese and veggies.
  • Store leftovers wrapped tightly in refrigerator up to 2 days.