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Chicken Club Sandwich cut into halves on a white plate, layered with lettuce, tomato, bacon, cheddar cheese, and sliced chicken breast, served with potato chips and a dill pickle, close-up, top-down view, vibrant and fresh lunch presentation.

Chicken Club Sandwich

A stacked, flavorful Chicken Club Sandwich loaded with golden chicken, crispy bacon, fresh veggies, and melty cheese perfect for a satisfying lunch.
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Course: Lunch, Sandwich
Cuisine: American
Keyword: bacon sandwich, chicken club, easy lunch, sandwich recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 980kcal
Cost: $17

Ingredients

  • 8 slices bacon center-cut, for even crispiness
  • 2 boneless skinless chicken breasts (~1.3 lb, pounded to even thickness)
  • ¾ teaspoon salt for seasoning chicken
  • ½ teaspoon freshly cracked black pepper for seasoning chicken
  • ½ teaspoon garlic powder for seasoning chicken
  • 2 tablespoon olive oil for pan-searing chicken
  • 12 slices white sandwich bread soft, for toasting
  • 2 large tomatoes ripe, sliced thinly
  • 8 leaves iceberg or romaine lettuce washed and dried
  • 8 slices Colby-Jack cheese sliced
  • ½ cup mayonnaise for spreading on bread

Instructions

  • Preheat the oven to 400ºF and line a baking sheet with foil, placing a wire rack on top.
  • Arrange bacon strips on the wire rack and bake for 20–25 minutes until crispy. Remove and place on a paper-towel lined plate.
    Crispy bacon strips on a wire rack over a foil-lined baking sheet, oven-baked, top-down view, golden brown texture, high detail, evenly cooked, ready to use for a sandwich.
  • Slice each chicken breast horizontally to make thinner cutlets, then cover with plastic wrap and gently pound to even thickness.
  • Season the chicken with salt, black pepper, and garlic powder.
  • Heat olive oil in a large skillet over medium heat. Once hot, cook chicken for 4–5 minutes per side until golden brown and fully cooked. Remove and cover to keep warm.
    Four golden-brown chicken breasts cooking in a stainless steel skillet, seasoned with salt and pepper, top-down view, natural lighting, juicy and tender, home-cooked meal preparation.
  • Toast the bread slices until lightly golden.
  • Slice the cooked chicken into strips, slice tomatoes, and gather washed lettuce, cheese slices, and bacon.
  • Spread a thin layer of mayonnaise on one side of two bread slices.
    Two slices of bread on a wooden cutting board, spread with creamy mayonnaise using a butter knife, top-down view, natural lighting, clean and minimalistic sandwich prep
  • Layer lettuce, tomato slices, chicken strips, a slice of cheese, and bacon pieces on the bread.
    Open-faced Chicken Club Sandwich on a wooden board, topped with crispy bacon, cheddar cheese, lettuce, and sliced tomato, close-up, natural lighting, preparing ingredients for assembly.
  • Top with the second bread slice with mayonnaise and repeat layers if stacking. Then finish with the last slice of toasted bread.
  • Cut each sandwich in half and serve with chips or pickles on the side.

Notes

Feel the crunch of perfectly cooked bacon paired with juicy chicken and fresh vegetables—a sandwich that brings comfort with every bite.

Nutrition

Serving: 1Serving | Calories: 980kcal (49%) | Carbohydrates: 48g (16%) | Protein: 62g (124%) | Fat: 60g (92%) | Saturated Fat: 25g (156%) | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Cholesterol: 180mg (60%) | Sodium: 1830mg (80%) | Potassium: 700mg (20%) | Fiber: 6g (25%) | Sugar: 6g (7%) | Vitamin A: 25IU (1%) | Vitamin C: 20mg (24%) | Calcium: 25mg (3%) | Iron: 20mg (111%)
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