Description
The Ultimate Loaded Chicken Club is a hearty sandwich that combines grilled chicken, crispy bacon, and a creamy avocado ranch spread, layered between toasted sourdough bread and fresh vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons 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 tablespoons ranch dressing
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 12 slices thick-sliced sourdough bread
- 3 tablespoons unsalted butter, softened
- 1 teaspoon garlic powder
- 8 large leaves romaine lettuce
- 8 thick tomato slices
- 4 slices red onion
- 8 pickle spears
- 8 slices Swiss cheese
- 4 slices sharp cheddar cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons honey mustard
- 1 tablespoon balsamic glaze
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon chipotle powder
Instructions
- Combine olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper. Pound chicken breasts to 3/4-inch even thickness and coat thoroughly with marinade. Let rest at room temperature for 15 minutes.
- Arrange bacon strips in a large skillet over medium heat. Cook until nearly crisp, then sprinkle with brown sugar, black pepper, and cayenne. Continue cooking until fully crisp. Drain on paper towels.
- Preheat grill pan or outdoor grill to medium-high. Grill chicken breasts for 6–7 minutes per side, turning once, until cooked through and internal temperature reaches 165°F. Rest 5 minutes, then slice thickly.
- In a small bowl, mix softened butter with garlic powder. Spread on one side of each bread slice. Toast slices in skillet or toaster until golden and crisp.
- Mash avocados until mostly smooth. Stir in mayonnaise, ranch dressing, lime juice, minced garlic, and salt until creamy.
- Spread avocado ranch mixture generously on garlic-buttered side of each toasted bread slice.
- On bottom slice, arrange lettuce leaves and thick tomato slices. Season tomatoes lightly with salt and black pepper.
- Top vegetables with sliced grilled chicken, Swiss cheese, and strips of crispy bacon.
- Place a second bread slice on top, spread-side down. Flip, then spread more avocado ranch on exposed side. Layer with additional lettuce, red onion, and cheddar cheese.
- Add final bacon and any extra chicken as desired. Top with third bread slice, spread-side down. Press sandwich together gently for cohesion.
- Insert long toothpicks into sandwich quarters to hold layers. Slice diagonally, plate alongside pickle spears, and serve immediately with chips.
Notes
- For a spicier kick, add sliced jalapeños to the sandwich.
- Substitute turkey or a plant-based alternative for the chicken to cater to different diets.
- This sandwich is best enjoyed fresh, but leftovers can be refrigerated and eaten cold or reheated.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling and Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 850
- Sugar: 4g
- Sodium: 1200mg
- Fat: 52g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 47g
- Cholesterol: 150mg