Chicken Club Sandwich
A proper triple-decker chicken club sandwich built with rotisserie chicken, pre-cooked bacon, provolone, lettuce, tomato, and mayo on toasted sourdough. No cooking, no skillet, no bacon grease splatter. Done in 8 minutes.
Ingredients
Meat & Protein
- 2 cups rotisserie chicken pulled and sliced or shredded
- 6 strips pre-cooked bacon ready-to-eat, from the grocery store
Dairy
- 4 slices provolone cheese or Swiss
Produce
- 4 leaves romaine lettuce
- 1 roma tomato sliced thin
Pantry & Canned Goods
- 6 slices sourdough bread toasted
- 4 tbsp mayonnaise Hellmanns or Dukes recommended
- 1 tsp Dijon mustard
Seasonings & Spices
- 0.25 tsp black pepper
Instructions
- Toast the sourdough bread until golden. While it toasts, mix the mayonnaise, Dijon mustard, and black pepper together in a small bowl.
- Spread the mayo mixture on one side of all six slices of toast.
- On the first slice, layer two lettuce leaves, then the sliced tomato, then the rotisserie chicken.
- Place the second slice of toast on top, mayo side up. Layer on the provolone cheese and three strips of pre-cooked bacon.
- Place the third slice of toast on top, mayo side down. Press the sandwich together firmly, slice on the diagonal with a serrated knife, and secure each half with a toothpick.
- Repeat for the second sandwich. Serve immediately.
Notes
Pre-cooked bacon is the no-cook secret here. Oscar Mayer Ready to Serve or any similar shelf-stable pre-cooked bacon works perfectly and takes the only cooking step completely off the table.
The Dijon in the mayo is not optional — it adds the sharpness that separates a good club from a forgettable one. One teaspoon across four tablespoons of mayo is the right ratio.
Toast the bread properly. Soft bread compresses under the weight of three layers and falls apart. A well-toasted sourdough holds the structure all the way through the sandwich.
Assemble and eat immediately. A club sandwich does not improve with time.
Tried this recipe?Let us know how it was!