Description
This Loaded Chicken Club recipe delivers a deliciously satisfying sandwich featuring juicy pan-cooked chicken breasts, crispy thick-cut bacon, fresh lettuce and tomato, and a flavorful herb garlic mayonnaise, all layered on toasted sourdough bread. Perfect for a hearty lunch or dinner, this classic club sandwich is easy to make in about 40 minutes and serves four.
Ingredients
Scale
Chicken
- 2 boneless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh herbs (parsley, chives), chopped (plus reserved for mayo)
Bacon
- 6 strips thick-cut bacon
Sourdough Bread & Veggies
- 4 slices sourdough bread
- 4 leaves fresh lettuce
- 2 large ripe tomatoes, sliced
Herb Mayonnaise
- 1/3 cup mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons fresh herbs (parsley, chives), chopped
- Salt and black pepper, to taste
Instructions
- Season the chicken: Season the chicken breasts with salt, pepper, and your favorite herbs. Let them rest at room temperature for 10 minutes to absorb the flavors and ensure even cooking.
- Cook the bacon: In a large skillet over medium heat, cook the bacon strips until crispy, about 6-8 minutes. Remove the bacon and drain on paper towels. Reserve 1 tablespoon of the bacon fat in the skillet for cooking the chicken.
- Cook the chicken breasts: Heat the reserved bacon fat over medium heat in the same skillet and cook the chicken breasts for 6-7 minutes on each side until they are golden brown and reach an internal temperature of 165°F (74°C). Remove the chicken and let it rest for 5 minutes before slicing it thinly.
- Prepare herb mayonnaise: In a small bowl, combine the mayonnaise with minced garlic and chopped fresh herbs. Season with salt and pepper to taste, mixing well.
- Toast the sourdough bread: Toast the sourdough bread slices until golden and crispy. You can use a toaster, grill pan, or broiler to achieve this.
- Assemble the sandwich: Spread the herb mayonnaise generously on one side of each slice of bread. Layer the bottom slice with fresh lettuce leaves, tomato slices, sliced chicken breasts, and crispy bacon strips. Top with the second slice of bread, herb mayo side down, and serve immediately for best flavor and texture.
Notes
- You can substitute sourdough with your favorite sandwich bread if preferred.
- To ensure juicy chicken, avoid overcooking and allow the meat to rest after cooking.
- Adjust the herb mayonnaise seasoning according to your taste preference.
- For extra flavor, consider adding avocado slices or cheddar cheese in the layers.
