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Avocado Chicken Bacon Club Sandwiches
Andre Lewis

Avocado Chicken Bacon Club Sandwiches

A club should be tall for a reason, not merely awkward. Three slices of toast divide juicy chicken, crisp bacon, avocado and tomato. Two stable layers are easier to bite than one overloaded stack. Press the avocado into the middle toast like mortar; loose slices are how half a club lands in your lap.
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Prep Time 22 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 4 oz each
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 slices thick-cut bacon
  • 12 slices sourdough sandwich bread
  • 1/2 cup mayonnaise
  • 1 large avocado mashed
  • 8 leaves green-leaf lettuce
  • 8 slices tomato about 1/4 inch thick

Method
 

  1. Rub the chicken with olive oil, salt and black pepper and heat a large skillet over medium-high heat.
  2. Cook the chicken for 4 to 6 minutes per side, until browned and 165°F inside, then rest it for 5 minutes.
  3. Cook the bacon in a separate skillet over medium heat for 8 to 10 minutes until crisp and drain it on a rack.
  4. Toast all 12 bread slices and spread one side of each with mayonnaise.
  5. Build the lower layer of each club with 1 toast, 1 lettuce leaf, 1 chicken cutlet and 1 tomato slice.
  6. Add a second toast spread-side up, press one-fourth of the mashed avocado over it and top with 2 bacon slices, 1 lettuce leaf and 1 tomato slice.
  7. Close with the third toast, secure each sandwich with 2 picks and cut it diagonally.