Chicken Club Sandwich
There’s something about a Chicken Club Sandwich that always makes me happy.
Maybe it’s the layers? Maybe it’s the wild tangle of flavors—salty, creamy, fresh, and toasty—all in one big bite. Or maybe it’s just because it feels like a sandwich that knows how to have a good time.
It’s the sandwich I crave at odd hours. You know, the time of night when you need comfort but also a reason to stay awake just a little longer.
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Oh, and kids LOVE it. Grown-ups? They’re obsessed once they try it.
You might find yourself making two, three, or maybe one giant “double decker” just because you can.
You can usually make it with what’s in your fridge. No wild goose chase for supplies.
So without further ado, let’s get into how to make a perfect chicken club sandwich.
Ingredients
Here’s what you need—a simple list but don’t let that fool you. The combo is pure magic.
- 3 slices of white bread
Classic, soft, squishy. It’s the hug of breads. I toast them for that golden crunch. You could use whole wheat if you like a nuttier flavor, or even sourdough for extra kick. But if you want to stay true to diner-style club sandwich, go with white. - 2 tablespoons mayonnaise
Mayo adds that creamy, tangy boost and keeps things juicy. Not a mayo person? Try Greek yogurt, mashed avocado, or a swipe of mustard for zip. - 2 lettuce leaves
Rinse and pat these dry. Iceberg is classic—crisp and clean. Romaine works too, or even baby spinach if you want a leafy twist. - 2 slices deli chicken breast
I always say fresh roasted is unbeatable, but the everyday deli kind works in a pinch. Turkey is a good switch if you like it leaner. For a grilled upgrade, warm the slices up on your skillet for 30 seconds. - 2 slices American cheese
This is oozy, melty bliss. If you want sharp flavor, swap in cheddar or Swiss. Pepper jack will add some mild heat. - 4 slices cooked bacon
Salty, smoky, crunchy. Could you skip the bacon? Technically yes, but would you want to? (Veggie bacon works for my vegetarian friends.) - 1 tomato, sliced
Please, nothing bland. Go for a tomato that smells like summer—even in winter. Roma, heirloom, anything with a little color and life. Pat slices with a paper towel so the sandwich doesn’t get soggy.
That’s the core. Need to make it gluten-free? Grab gluten-free bread. Watching dairy? Pick a nondairy cheese. You can really lean into what you need here—this sandwich doesn’t complain.
How to Make a Chicken Club Sandwich
The real fun is in building. Don’t just stack everything together and call it done—a club sandwich is about the right bite every single time. Every layer counts.
1. Toast the Bread
Toast all three slices of bread until golden brown and crispy. Watch closely so they don’t burn.
Tip: Let the toast cool on a rack for a minute before adding toppings. This keeps the bread crunchy.
2. Spread on the Mayonnaise
Spread a generous layer of mayonnaise on one side of one slice of toasted bread. Cover every inch with the back of a spoon for best results.
Mayo forms a barrier to protect the bread from the juicy fillings. This step keeps your sandwich together and full of flavor.
3. Layer the Lettuce
Place a lettuce leaf on top of the mayonnaise. Let the edges peek out for extra crunch.
Use the firm ends of your lettuce for more texture.
4. Add the Chicken
Lay a slice of deli chicken breast over the lettuce. Make sure it covers edge to edge.
Warming your chicken first in a pan or microwave can boost the flavor.
5. Cheese Blanket
Place a slice of American cheese directly over the chicken. American melts just enough, but feel free to use cheddar or Swiss if you want.
For softer cheese, add it to the bread right out of the toaster.
6. Make It Bacon Time
Add two strips of cooked bacon on top of the cheese. Crunchy is best, so let any excess grease drain before using.
Patting the bacon dry with a paper towel helps prevent the sandwich from getting greasy.
7. Tomatoes on Top
Add half of the sliced tomato on top of the bacon. Use flavorful tomatoes and pat them dry with a paper towel.
Salt your tomato slices for an extra kick.
8. Stack and Repeat
Add the second slice of toasted bread on top. Repeat the same layers: mayonnaise, lettuce, chicken, cheese, bacon, and the rest of the tomato slices.
Stacking this way guarantees every bite is full of flavor and texture.
9. Cap It Off
Place the last slice of toasted bread on top. Press gently so the sandwich holds together, but don’t smash it.
A gentle press keeps everything together while letting the sandwich stay fluffy and tall.
10. Cut and Serve
Cut the sandwich diagonally using a sharp knife. Diagonal slices look great and make the sandwich easier to handle.
A toothpick can help hold everything in place if your sandwich is extra tall.
Serve your sandwich right away, while the bread is still crispy and the layers are fresh. Enjoy every bite!
Chicken Club Sandwich
Ingredients
- 3 slices of white bread
- 2 tbsp mayonnaise
- 2 lettuce leaves
- 2 slices of deli chicken breast
- 2 slices of American cheese
- 4 slices of cooked bacon
- 1 tomato sliced
Instructions
- Toast the bread until golden brown and crispy.
- Spread a layer of mayonnaise on one side of one slice of toasted bread.
- Place a lettuce leaf on top of the mayonnaise.
- Add deli chicken breast slice on top of the lettuce.
- Place American cheese slice over the chicken.
- Layer with 2 cooked bacon slices.
- Add half of the sliced tomato on top of the bacon.
- Add a second slce of toasted bread. Repeat all the same layers.
- Top it all off with the remaining slice of toasted bread. Press the sandwich together gently to secure the layers.
- Cut the sandwiches diagonally for serving.