American
Classic Chicken Club Sandwich
A traditional double-decker club with three light toasts, sliced chicken, crisp bacon, seasoned tomato, romaine, and mayonnaise, quartered only after the layers are secured.
2 servings · 20 minutes prep · 20 minutes cook
Ingredients
Bacon and Tomato
- 6 slices bacon
- 1 medium ripe tomato, cut into 1/4-inch (6 mm) slices
- 1/8 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon freshly ground black pepper
Sandwiches
- 6 slices firm white sandwich bread
- 1/3 cup mayonnaise
- 8 ounces cooked chicken breast, safely cooked, refrigerated for no more than 3 to 4 days, chilled, and thinly sliced
- 4 crisp inner romaine leaves, washed and thoroughly dried
Directions
Prepare the Bacon and Tomato
- Heat the oven to 400°F (205°C). Arrange the bacon on a rack over a baking sheet and bake for 15 to 18 minutes until crisp. Drain for 2 minutes.
- Season both sides of the tomato with the salt and pepper. Rest on paper towels for 8 minutes, then blot the surfaces.
Toast and Layer
- After the bacon leaves the oven, switch the oven to broil. Arrange the bread on a clean baking sheet and broil for 30 to 60 seconds per side, watching continuously, until light gold. Cool for 1 minute. Spread the mayonnaise over one face of the four outer slices and both faces of the two center slices.
- For each sandwich, layer one toast with half the chicken and half the romaine. Add a center toast, then half the tomato and 3 bacon slices. Close with the final toast.
Secure and Quarter
- Press each sandwich very lightly to level it. Insert four cocktail picks in a square, each centered where a quarter will be.
- Cut diagonally in both directions with a serrated knife to make four triangles. Serve immediately with the picks in place, and remove each pick before eating.
Allergen and Product Check
- Allergen note: contains wheat from bread and egg from mayonnaise. Verify bread, bacon, and mayonnaise labels and control cross-contact.
