A classic chicken club sandwich typically consists of the following components: three slices of bread, lettuce, tomato, bacon, chicken, and mayonnaise. But within those components, there are many options. This chicken club sandwich is a culmination of all my favourite ingredients (within that classic combination) to bring you the best chicken club sandwich I’ve ever had.
Related: Grilled Steak Focaccia Sandwich
ingredients
directions
Line a baking sheet with parchment paper. Transfer 8 slices of thick-cut bacon to the lined sheet, leaving space between each slice. Place in a cold oven and turn the heat to 400°F. Let cook for 15-20 minutes, or until extra crispy.
Meanwhile, in a small bowl, mix mayonnaise, diced baby dill pickles, Dijon mustard and a pinch of salt. Mix, then taste and adjust the seasoning. Place in the fridge until ready to assemble.
Next, wash romaine lettuce. Trim the tops and ends, then cut each piece in half crosswise. Keep in the fridge until ready to assemble.
Cut your heirloom tomato into four slices, each about 1 centimetre thick. Season with a pinch of salt and a sprinkle of cracked black pepper. Set aside on the counter.
By now, the bacon should be ready. Remove and let cool slightly. Transfer 6 slices of fluffy white sandwich bread to the hot oven and toast until just barely golden brown on both sides. Once the bacon has cooled, cut each piece in half crosswise.
Finally, using your hands, tear the rotisserie chicken meat into chunks. Set aside with the tomato.
Remove the lightly toasted bread from the oven and assemble your sandwiches. Start with one piece of bread, followed by 1 tablespoon of pickle mayonnaise.
To the mayonnaise add 2-ounces of shredded rotisserie chicken, followed by two pieces of cut romaine, one seasoned tomato slice and four pieces of cut bacon.
Add a light layer of mayo to the bottom of the second piece of bread and press down lightly to squish everything into place. Repeat once more. Secure the sandwich with toothpicks and cut in half.