Ultimate Loaded Chicken Club (Printable Version)
Hearty grilled chicken club with bacon, avocado spread, fresh vegetables, and toasted sourdough bread.
# Everything You’ll Need:
→ Chicken Marinade
01 -
4 boneless, skinless chicken breasts
02 -
2 tbsp olive oil
03 -
1 tbsp garlic powder
04 -
1 tsp paprika
05 -
1 tsp Italian seasoning
06 -
1 tsp salt
07 -
0.5 tsp black pepper
→ Bacon
08 -
12 strips applewood smoked bacon
09 -
1 tbsp brown sugar
10 -
0.25 tsp black pepper
11 -
pinch cayenne pepper
→ Avocado Ranch Spread
12 -
2 ripe avocados, mashed
13 -
0.25 cup mayonnaise
14 -
2 tbsp ranch dressing
15 -
1 tbsp fresh lime juice
16 -
1 garlic clove, minced
17 -
0.25 tsp salt
→ Bread and Butter
18 -
12 slices thick-sliced sourdough bread
19 -
3 tbsp unsalted butter, softened
20 -
1 tsp garlic powder
→ Vegetables and Cheese
21 -
8 large leaves romaine lettuce
22 -
8 thick tomato slices
23 -
4 slices red onion
24 -
8 pickle spears
25 -
8 slices Swiss cheese
26 -
4 slices sharp cheddar cheese
→ Additional Condiments and Spices
27 -
2 tbsp Dijon mustard
28 -
2 tbsp honey mustard
29 -
1 tbsp balsamic glaze
30 -
1 tsp smoked paprika
31 -
0.5 tsp onion powder
32 -
0.25 tsp chipotle powder
# Steps to Cook:
01 -
Combine olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper. Pound chicken breasts to 0.75-inch thickness and coat thoroughly with marinade. Let rest at room temperature for 15 minutes.
02 -
Arrange bacon strips in a large skillet over medium heat. Cook until nearly crisp, then sprinkle with brown sugar, black pepper, and cayenne pepper. Continue cooking until fully crisp. Drain on paper towels.
03 -
Preheat grill pan or outdoor grill to medium-high heat. Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice thickly.
04 -
In a small bowl, mix softened butter with garlic powder. Spread on one side of each bread slice. Toast slices in skillet or toaster until golden and crisp.
05 -
Mash avocados until mostly smooth. Stir in mayonnaise, ranch dressing, lime juice, minced garlic, and salt until creamy.
06 -
Spread avocado ranch generously on garlic-buttered side of each toasted bread slice. On bottom slice, layer romaine lettuce and tomato slices; season tomatoes lightly with salt and black pepper. Top with sliced grilled chicken, Swiss cheese, and crispy bacon strips.
07 -
Place second bread slice, spread side down, on top. Flip sandwich and spread more avocado ranch on exposed side. Layer with additional lettuce, red onion, and cheddar cheese. Add remaining bacon and extra chicken as desired. Top with third bread slice, spread side down. Press gently to hold layers.
08 -
Insert long toothpicks into sandwich quarters to secure layers. Slice diagonally and plate with pickle spears. Serve immediately with chips.
# Extra Suggestions:
01 -
For added spice, include sliced jalapeños. Leftovers can be refrigerated and enjoyed cold or reheated.
02 -
Turkey or plant-based alternatives can replace chicken for dietary variations.