Loaded Chicken Club Sandwich
This Loaded Chicken Club Sandwich layers crispy panko-crusted chicken tenders, sharp cheddar, wavy bacon, and fresh tomato and lettuce on buttery toasted sourdough with a drizzle of honey mustard. It's a hearty lunch that comes together in about 35 minutes and feels like a deli favorite made at home.
Equipment
- Large skillet
- Three shallow bowls
- Wire rack
- Baking sheet
- Instant-read thermometer
Ingredients
- 2 slices sourdough bread 1-inch thick
- 2 tbsp unsalted butter softened
- 1 tbsp mayonnaise
- 3 pieces chicken tenders raw, boneless
- 1/2 cup all-purpose flour
- 1 large egg beaten with 1 tbsp milk
- 1 cup panko breadcrumbs
- 2 slices sharp cheddar cheese thick slices
- 3 strips bacon
- 2 slices vine-ripened tomato thickly sliced
- 2 leaves green leaf lettuce ruffled
- 2 tbsp honey mustard
Instructions
- Cook bacon in a large skillet over medium heat until wavy and crispy, 6-8 minutes. Transfer to a paper towel-lined plate and drain most fat, leaving a thin film.
- Pat chicken tenders dry. Set up three shallow bowls with flour (seasoned with salt and pepper), egg wash, and panko. Dredge each tender in flour, dip in egg, then press into panko.
- Heat the same skillet over medium heat, adding oil if dry. Fry breaded tenders 4-5 minutes per side until golden and 165°F internal. Top each with cheddar, cover, and melt 1 minute.
- Spread butter on one side of each sourdough slice. Wipe skillet, toast bread butter-side down until golden, 2-3 minutes per side.
- Spread mayo on untoasted side of one slice. Layer lettuce, tomato, cheesy chicken, bacon. Drizzle honey mustard, top with second slice, press gently, and slice diagonally.
Notes
Storage: Store unassembled components separately. Cooked chicken and bacon keep in airtight containers in the fridge for up to 3 days.
Reheating: Reheat breaded chicken in a 375°F oven or air fryer for 5-7 minutes to re-crisp. Avoid microwave.
Best Tips: Let breaded chicken rest on a wire rack for 2 minutes before assembling to set the crust. Toast sourdough on both sides for extra crunch.
Variations: Swap honey mustard for chipotle mayo, use pepper jack cheese, or air fry chicken at 400°F for 10-12 minutes.