Description
The Ultimate Loaded Chicken Club is a sandwich that combines juicy grilled chicken, crispy candied bacon, creamy avocado ranch spread, and fresh toppings on toasted sourdough bread.
Ingredients
Scale
- 4 pieces 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 of 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 (optional)
- 2 tablespoon honey mustard (optional)
- 1 tablespoon balsamic glaze (optional)
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon onion powder (optional)
- 1/4 teaspoon chipotle powder (optional)
Instructions
- Combine olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper in a bowl. Pound chicken breasts to 3/4-inch thickness and coat with marinade. Let rest for 15 minutes.
- In a skillet over medium heat, cook bacon until nearly crisp. Sprinkle brown sugar, black pepper, and cayenne over bacon and cook until fully crisp. Drain on paper towels.
- Preheat grill to medium-high heat. Grill marinated chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- Combine softened butter and garlic powder in a bowl. Spread on one side of each slice of sourdough bread and toast until golden brown.
- In a bowl, mash avocados and mix with mayonnaise, ranch dressing, lime juice, minced garlic, and salt until smooth.
- Spread avocado ranch on the garlic-buttered side of all toasted bread slices.
- On the bottom slice, layer romaine lettuce and tomato slices seasoned with salt and pepper.
- Add sliced grilled chicken, Swiss cheese, and candied bacon.
- Top with a second bread slice, spread-side down. Flip sandwich over and spread more avocado ranch on the exposed side. Layer with lettuce, red onion, and cheddar cheese. Add more bacon and chicken if desired.
- Finish with a third bread slice, spread-side down. Press layers together to secure the sandwich.
Notes
Secure sandwiches with toothpicks and cut into quarters. Serve with pickle spears and sides like chips or salad.
Nutrition
- Serving Size: 1 sandwich
- Calories: 800
- Sugar: 5
- Sodium: 1200
- Fat: 50
- Saturated Fat: 15
- Unsaturated Fat: 30
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150