Chicken Club Sandwich
Juicy grilled chicken, crisp bacon, runny egg, fresh veggies, and cheese stacked on toasted bread with homemade ridged potato chips. A classic club elevated for home kitchens.
Equipment
- 1 | Meat mallet |
- 1 | Mandoline slicer |
- 1 | Grill pan |
- 1 Tongs
- 1 | Frying pan |
- 1 | Knife |
- 2 | Toothpicks |
Ingredients
- 2 | | chicken breasts |
- 2 | tbsp | olive oil |
- 1 | tsp | dried herbs |
- 1/2 | tsp | chili flakes |
- 1/2 | tsp | salt |
- 2 | large | potatoes |
- 6 | | bacon strips |
- 4 | slices | bread |
- 2 | | eggs |
- 4 | | lettuce leaves |
- 1 | | tomato | sliced
- 2 | | cheese slices |
- 2 | tbsp | mayonnaise |
- 2 | | ham slices |
Instructions
- Pound chicken breasts to even thickness.
- Season chicken with oil, herbs, chili flakes, and salt.
- Slice potatoes into ridged chips and soak in cold water.
- Grill chicken and bacon until cooked and crisp.
- Fry eggs sunny-side up with runny yolks.
- Toast the bread slices until golden.
- Spread mayo and layer lettuce, cheese, ham, tomato, chicken, bacon, and egg.
- Secure with toothpicks, slice into triangles, and serve with drained cooked chips.
- Tip: Soak potato slices to ensure extra-crispy chips.
Notes
Store leftover chicken separately and assemble fresh the next day.
Reheat chicken gently to keep it juicy.
Use turkey bacon or gluten-free bread as easy swaps.
Cook chips just before serving for maximum crunch.
Reheat chicken gently to keep it juicy.
Use turkey bacon or gluten-free bread as easy swaps.
Cook chips just before serving for maximum crunch.