Chicken Club Sandwich
This Chicken Club Sandwich stacks tender chicken cutlets, crisp bacon, melted Swiss cheese, avocado, lettuce, tomato, and ranch mayo on toasted sourdough. It is a hearty lunch sandwich with café-style layers and a fresh, creamy finish.
Equipment
- Large skillet
- Small Mixing Bowl
- Cutting Board
- Serrated knife
- Toaster or grill pan
Ingredients
- 4 slices artisanal sourdough bread thick-cut
- 1 lb chicken breast sliced into thin cutlets
- 4 strips thick-cut bacon browned and wavy
- 2 slices Swiss cheese melted
- 4 leaves green leaf lettuce fresh and vibrant
- 4 slices vine-ripened tomatoes bright red
- 1 large avocado ripe and sliced
- 1/2 cup mayonnaise full fat
- 1 tbsp ranch seasoning dried mix
Instructions
- Stir the mayonnaise and ranch seasoning together in a small bowl until smooth, then chill or set aside.
- Cook the bacon in a skillet over medium heat until browned and crisp at the edges, then drain on paper towels.
- Cook the thin chicken cutlets in the skillet until golden and the thickest part reaches 165°F / 74°C.
- Place Swiss cheese over the hot chicken for the final minute so it softens and melts.
- Toast the sourdough slices until crisp and lightly golden.
- Spread ranch mayo on the bread, then layer lettuce, tomato, cheesy chicken, bacon, and avocado.
- Close the sandwiches, slice with a serrated knife, and serve right away.
Notes
Storage: Store cooked chicken and bacon separately in airtight containers for up to 3 days.
Reheating: Reheat chicken to 165°F / 74°C before assembling leftover sandwiches.
Best Tips: Toast the sourdough well, dry the produce, and slice the avocado thinly so the layers stay neat.
Variations: Swap Swiss for provolone or cheddar, use turkey instead of chicken, or stir hot sauce into the ranch mayo.
Make Ahead: The ranch mayo can be mixed up to 3 days ahead and kept chilled until serving.