Chicken Club Sandwiches (Printable Version)
Triple layers of chicken, bacon, crisp lettuce and tomato on toasted bread with creamy mayonnaise.
# What You Need:
→ Chicken
01 - 2 chicken breasts (about 10.5 oz), cooked and sliced
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
→ Bacon
04 - 8 slices bacon
→ Vegetables
05 - 2 medium tomatoes, sliced
06 - 8 leaves romaine lettuce
→ Bread
07 - 12 slices sandwich bread (white or whole wheat), toasted
→ Condiments
08 - 4 tablespoons mayonnaise
09 - 2 teaspoons Dijon mustard (optional)
→ Other
10 - 2 tablespoons unsalted butter (for toasting, optional)
# How To Make:
01 - Season the cooked chicken breast slices evenly with salt and black pepper on both sides.
02 - In a skillet over medium heat, cook the bacon slices until crispy and golden, about 5-7 minutes. Transfer to paper towels to drain excess grease.
03 - Lightly butter the bread slices and toast them in a toaster, toaster oven, or grill pan until golden brown and crispy.
04 - Lay out 3 slices of toasted bread per sandwich. Spread mayonnaise (and Dijon mustard, if using) on one side of each slice.
05 - On the first slice, arrange romaine lettuce leaves, tomato slices, and half of the seasoned sliced chicken.
06 - Place a second slice of bread, mayonnaise side down. Top with additional lettuce, tomato slices, and 2 crispy bacon slices.
07 - Finish with the third slice of bread, mayonnaise side down, pressing gently to secure the layers.
08 - Insert toothpicks at opposite corners to hold the sandwich together. Slice diagonally into halves or quarters for serving.
09 - Repeat the assembly process for the remaining sandwiches. Serve immediately while bread is still crispy.
# Expert Advice:
01 -
- The triple decker structure means every bite hits all three layers of flavor at once
- Warm toasted bread against cool crisp lettuce creates that perfect temperature contrast
- These are substantial enough to feel like a real meal but light enough for any time of day
02 -
- Patting your tomatoes dry with paper towels before assembling prevents the dreaded soggy bottom layer
- The toothpick placement matters more than you think, position them where you plan to cut so they help hold the sandwich together
- Letting the toasted bread cool for just one minute before assembling keeps it from steaming and getting soft too quickly
03 -
- Seasoning each component individually rather than just the final sandwich makes every layer shine
- The secret to restaurant style presentation is slightly overhanging the ingredients just beyond the bread edge