Description

This Loaded Chicken Club sandwich is a flavorful and satisfying meal featuring juicy pan-seared chicken breasts, crispy thick-cut bacon, fresh lettuce and tomato, all layered between toasted sourdough bread slices slathered with a savory herb garlic mayonnaise. Perfect for a hearty lunch or dinner, this recipe combines classic club sandwich elements with a fresh homemade twist.

Ingredients

Scale

Chicken

2 boneless chicken breasts
Salt and pepper, to taste
Fresh herbs (parsley and chives), 2 tablespoons chopped
2 cloves garlic, minced
1 tablespoon reserved bacon fat

Bacon

6 strips thick-cut bacon

Bread and Toppings

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

Sauce

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

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Instructions

Prepare Chicken: Season the chicken breasts with salt, pepper, and your favorite fresh herbs. Let them rest at room temperature for 10 minutes to enhance flavor and ensure even cooking.
Cook Bacon: In a large skillet over medium heat, cook the bacon strips until they are crispy, about 6 to 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 Chicken: Heat the reserved bacon fat in the same skillet. Add the chicken breasts and cook for 6 to 7 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 165°F (75°C). Remove and let the chicken rest for 5 minutes before slicing it thinly.
Make Herb Mayo: In a small bowl, combine mayonnaise with minced garlic and chopped fresh herbs. Season with salt and pepper to taste, stirring well to incorporate all flavors.
Toast Bread: Toast the sourdough bread slices until golden brown and crispy. This can be done using a toaster, grill pan, or broiler depending on your preference and available equipment.
Assemble Sandwich: Spread the herb mayonnaise on one side of each toasted bread slice. On the bottom slice, layer fresh lettuce leaves, tomato slices, the sliced cooked chicken, and crispy bacon strips. Top with the second bread slice, mayonnaise side down, and serve the sandwich immediately for the best flavor and texture.

Notes

Allowing the chicken to rest after cooking helps retain its juices and improves tenderness.
Reserve bacon fat for cooking the chicken to add extra flavor.
Use fresh herbs like parsley and chives in the mayo for a bright and fresh taste.
Toast the bread thoroughly to prevent sogginess from the mayonnaise and fillings.
Serve immediately to enjoy the contrast of textures and flavors at their peak.