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Loaded Chicken Club Recipe
Ben Carraoli

Loaded Chicken Club Recipe

I have to admit, the first time I made the Loaded Chicken Club, I was hooked immediately. Every bite is bursting with flavor, from the tender chicken to the crispy bacon and fresh, crunchy veggies.
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Total Time 30 minutes
Servings: 3
Calories: 550
Ingredients Method Notes

Ingredients
  

  • Boneless chicken breast
  • Thick-cut bacon
  • Sourdough bread
  • Fresh lettuce
  • Ripe tomatoes
  • Mayonnaise
  • Fresh herbs
  • Garlic

Method
 

  1. Season the chicken with salt, pepper, and your favorite herbs. Let it sit at room temperature for 10 minutes. Cook the bacon in a skillet until crispy, then set aside on paper towels, reserving some fat to cook the chicken.
  2. Use the reserved bacon fat to cook the chicken until golden and fully cooked (165°F internal temp). Let it rest for 5 minutes before slicing to keep it juicy and tender.
  3. Combine mayonnaise with minced garlic and fresh herbs in a bowl. Add a pinch of salt and pepper, tasting to adjust the flavors. This spread adds creaminess and a fresh, aromatic note to the sandwich.
  4. Toast sourdough slices until golden brown using a toaster, grill pan, or broiler. Crispy bread creates a perfect contrast to the soft chicken and fresh veggies.
  5. Spread herb mayo on each bread slice. Layer lettuce, tomato slices, sliced chicken, and crispy bacon on the bottom slice. Top with the second slice and serve immediately while warm.

Notes

  • I always let the chicken rest before slicing to keep it juicy.
  • Mixing herbs in the mayo right before assembling keeps it bright and fresh.
  • I sometimes add a dash of smoked paprika to the chicken for deeper flavor.
  • Using thick-cut bacon ensures it stays crispy and doesn’t get lost in the sandwich.