Description
Get ready to sink your teeth into the ultimate sandwich creation – the Ultimate Loaded Chicken Club! This towering masterpiece combines juicy grilled chicken, candied bacon, creamy avocado ranch, and an array of delectable toppings, all piled high between slices of toasted sourdough.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoon olive oil
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 strips applewood smoked bacon
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- Pinch cayenne pepper
- 2 ripe avocados, mashed
- 1/4 cup mayonnaise
- 2 tablespoon ranch dressing
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 12 slices thick-sliced sourdough bread
- 3 tablespoon unsalted butter, softened
- 1 teaspoon garlic powder
- 8 large romaine lettuce leaves
- 8 thick tomato slices
- 4 slices red onion
- 8 pickle spears
- 8 slices Swiss cheese
- 4 slices sharp cheddar cheese
- 2 tablespoon Dijon mustard
- 2 tablespoon honey mustard
- 1 tablespoon balsamic glaze
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon chipotle powder
Instructions
1. Combine the olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper in a bowl. Pound the chicken breasts to an even 3/4-inch thickness, then coat them thoroughly in the marinade. Let the chicken rest at room temperature for 15 minutes to allow the flavors to meld.
2. Lay the bacon strips in a large skillet over medium heat. Cook until nearly crisp, then sprinkle with the brown sugar, black pepper, and cayenne. Continue cooking until the bacon is fully crisp and caramelized. Drain the bacon on paper towels and set aside.
3. Preheat a grill pan or outdoor grill to medium-high heat. Grill the chicken for 6-7 minutes per side, until cooked through and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice it into thick pieces.
4. Mix the softened butter with the garlic powder. Spread the garlic-butter mixture on one side of each slice of sourdough bread, then toast the slices in a skillet or toaster until golden brown and crisp.
5. Mash the avocados in a bowl, then stir in the mayonnaise, ranch dressing, lime juice, minced garlic, and salt until the mixture is creamy and well-combined.
6. Spread the avocado ranch generously on the garlic-buttered side of all the toasted bread slices.
7. On the bottom slice, layer the lettuce and thick tomato slices, lightly seasoning the tomatoes with salt and pepper.
8. Add the sliced grilled chicken, Swiss cheese, and bacon.
9. Top with a second bread slice, spread-side down, then flip. Spread more avocado ranch on the exposed side, and layer the lettuce, red onion, and cheddar cheese. Add extra bacon and chicken if desired.
10. Finish with a third bread slice, spread-side down. Gently press the layers together to set the sandwich.
11. Secure each sandwich with long toothpicks, then cut it into quarters with a serrated knife. Serve the Ultimate Loaded Chicken Club with pickle spears and your choice of sides, like potato chips or a fresh salad.
Notes
To prepare the Ultimate Loaded Chicken Club ahead of time, you can marinate the chicken and cook the bacon the day before. Store the marinated chicken in the fridge and cook the bacon until crispy, then let it cool before storing it in an airtight container. You can also prepare the avocado ranch spread and store it in the refrigerator, covering it tightly to prevent browning. On the day you plan to serve the sandwiches, grill the chicken and assemble the sandwiches just before serving to maintain the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 800
- Sugar: 6g
- Sodium: 1200mg
- Fat: 50g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg