Description

This Loaded Chicken Club sandwich is a delicious and hearty meal featuring juicy, herb-seasoned chicken breasts, crispy thick-cut bacon, fresh lettuce and tomatoes, and a flavorful herb garlic mayonnaise, all layered between toasted sourdough bread slices. Perfect for a satisfying lunch or dinner, this recipe combines classic club sandwich elements with a fresh herb twist for an elevated taste experience.

Ingredients

Scale

Chicken and Meat

2 boneless chicken breasts
6 strips thick-cut bacon

Bread and Vegetables

4 slices sourdough bread
4 leaves fresh lettuce
2 large ripe tomatoes

Condiments and Flavorings

1/3 cup mayonnaise
2 tablespoons fresh herbs (parsley, chives), chopped
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste

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Instructions

Season the Chicken: Season the chicken breasts with salt, pepper, and your favorite herbs. Let them rest at room temperature for 10 minutes while you prepare the other ingredients.
Cook the Bacon: In a large skillet over medium heat, cook the bacon strips until crispy, about 6 to 8 minutes. Remove the bacon and drain on paper towels, reserving 1 tablespoon of the bacon fat in the skillet.
Cook the Chicken: Heat the reserved bacon fat in the same skillet. Add the seasoned chicken breasts and cook for 6 to 7 minutes per side until golden brown and fully cooked with an internal temperature of 165°F (74°C). Remove the chicken and let it rest for 5 minutes, then slice it thinly.
Make Herb Garlic Mayo: In a small bowl, combine the mayonnaise with minced garlic and chopped fresh herbs. Season with salt and pepper to taste, stirring well to blend the flavors.
Toast the Bread: Toast the sourdough bread slices until golden brown and crispy. This can be done using a toaster, grill pan, or broiler based on your preference.
Assemble the Sandwich: Spread the herb garlic mayonnaise evenly on one side of each toasted bread slice. On the bottom slice, layer fresh lettuce leaves, tomato slices, the sliced chicken breasts, and crispy bacon. Top with the second bread slice, mayonnaise side down, and serve immediately for the best flavor and texture.

Notes

Letting the chicken rest after cooking helps keep it juicy when sliced.
Reserve some bacon fat for added flavor when cooking the chicken.
Use fresh herbs like parsley and chives for a bright, fresh mayo.
Ensure tomatoes are ripe and lettuce is crisp for the best sandwich texture.
Serve the sandwich immediately after assembling to enjoy the contrasts in texture.