Description
This Loaded Chicken Club recipe features juicy, herb-seasoned chicken breasts paired with crispy bacon, fresh lettuce, and ripe tomatoes, all layered between toasted sourdough bread smeared with a flavorful garlic herb mayonnaise. Perfect for a satisfying lunch or casual dinner, this sandwich delivers a classic combination of textures and flavors in just 40 minutes.
Ingredients
Scale
Chicken and Bacon
- 2 boneless chicken breasts
- 6 strips thick-cut bacon
Bread and Vegetables
- 4 slices sourdough bread
- 4 leaves fresh lettuce
- 2 large ripe tomatoes, sliced
Herb Mayonnaise
- 1/3 cup mayonnaise
- 2 tablespoons fresh herbs (parsley and chives), chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Season the Chicken: Season the chicken breasts generously with salt, pepper, and your favorite herbs. Allow them to rest at room temperature for 10 minutes to absorb the flavors and ensure even cooking.
- Cook the Bacon: In a large skillet over medium heat, cook the bacon strips until they are crispy, which usually takes about 6 to 8 minutes. Remove the bacon and let it drain on paper towels, reserving 1 tablespoon of the bacon fat in the skillet.
- Cook the Chicken: Heat the reserved bacon fat in the same skillet over medium heat. Add the chicken breasts and cook for 6 to 7 minutes on each side until they develop a golden brown crust and reach an internal temperature of 165°F. Remove the chicken and let it rest for 5 minutes before slicing into strips.
- Prepare Herb Mayonnaise: In a small bowl, mix together the mayonnaise, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste, stirring until well combined.
- Toast the Bread: Toast the sourdough bread slices until golden brown and crispy. This can be done using a toaster, grill pan, or under a broiler depending on your preference and available equipment.
- Assemble the Sandwiches: Spread the herb mayonnaise on one side of each slice of toasted bread. On the bottom slice, layer fresh lettuce leaves, tomato slices, sliced chicken, and crispy bacon. Top with the second slice of bread with mayo side down. Serve immediately and enjoy your hearty Loaded Chicken Club sandwich.
Notes
- For extra flavor, you can marinate the chicken with herbs and garlic a few hours before cooking.
- If you prefer a spicy kick, add a slice of jalapeño or a dash of hot sauce to the herb mayo.
- Make sure to let the chicken rest after cooking to keep it juicy and tender when sliced.
- You can substitute sourdough bread with your favorite type of artisan bread for variation.
- Use thick-cut bacon for better texture and flavor contrast in the sandwich.
