Grilled Chicken Club Sandwich
Grilled paprika chicken, crisp bacon, sharp cheddar, lettuce, and tomato stacked between toasted bread.
Equipment
- Grill or grill pan
- Skillet
- Sandwich picks
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breasts halved horizontally
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
- 6 slices thick cut bacon cooked crisp
- 4 slices sharp cheddar cheese
- 6 slices thick sandwich bread sourdough or country white
- 4 lettuce leaves romaine or green leaf
- 2 tomatoes sliced
- 2 tbsp mayonnaise
- 1 tbsp butter for toasting
Instructions
Cooking
- Season. Cook the bacon until crisp. Rub the chicken with the oil, salt, pepper, and smoked paprika.
- Grill. Grill over medium high heat about 6 minutes per side until 165 F inside, then rest and slice.
- Toast. Butter one side of each bread slice and toast in a skillet until golden.
- Layer. Spread mayonnaise on the plain sides, then layer bread, lettuce, tomato, chicken, and cheddar, a second slice with bacon, lettuce, and tomato, and a third slice on top.
- Cut. Press gently and cut into quarters.
Notes
Substitutions: Use sliced roasted turkey in place of grilled chicken.
Tips: Pound the chicken to an even thickness and toast the bread well.
Storage: Store the components separately for up to 3 days.
Nutrition is calculated per quarter.