This hearty chicken club sandwich is perfect for a satisfying lunch or dinner. Packed with flavor and protein, it’s sure to become a crowd-pleaser.
Table of Contents
These sandwiches cost approximately $16.92 to make. The recipe makes two servings, and the sandwiches cost about $8.46 per sandwich.
Double Decker Chicken Club Sandwich
Hi folks,
What sets this recipe apart from other sandwiches is its balance of convenience and gourmet appeal. Rotisserie chicken cuts down on prep time without sacrificing flavor, making it an ideal choice for busy families.
This sandwich stands out with its contrast of textures—from the crunch of the bacon and lettuce to the tenderness of the chicken—creating an incredibly satisfying bite.
The spread, a simple yet flavorful blend of mayonnaise and Dijon mustard, adds a tangy richness that beautifully ties all the ingredients together. This sandwich is not only a feast for the taste buds but also a visually appealing dish, perfect for impressing guests or making an ordinary meal feel a little extra special.
What You’ll Love About This Recipe
- Creamy Dijon Mayo Spread: Adds a tangy and creamy flavor.
- Easy to Make: Simple steps for a gourmet result.
- Versatile: Perfect for lunch, dinner, or even a picnic.
- Family-Friendly: A hit with both kids and adults.
Ingredients and Estimated Cost
Per Serving Cost: $8.46
Recipe Cost: $16.92
- 6 slices white bread – $1.14
- 2 Tablespoons mayonnaise – $0.30
- 1 Tablespoon Dijon mustard – $0.02
- 1 small head romaine lettuce – $1.33
- 1 beefsteak tomato – $1.01
- ½ small red onion – $0.57
- 1 avocado – $0.89
- 6 slices bacon – $1.92
- 12 ounces rotisserie chicken breast – $9.74
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in July 2024.
How To Make A Chicken Club Sandwich
***For complete recipe instructions, see the recipe card below.
Prepare the Spread:
- In a small bowl, mix the mayonnaise and Dijon mustard.
Assemble the First Layer:
- Spread the mayo mixture on each slice of bread.
- Top three slices with lettuce, tomatoes, and red onions.
Assemble the Other Layers:
- Place the chicken on the vegetables and season with salt and pepper. Add a slice of bread.
- Add 3 slices of bacon and avocado to the bread. Season with salt and pepper.
- Top each sandwich with another 3 slices of bread, spread side down.
Cut and Serve:
- Cut each sandwich in half before serving.
Equipment
- Small mixing bowl
- Mixing spoon
- Cutting board
- Chef’s knife
- Measuring spoons
Recipe Variations
- Get creative with your toppings! Add cheese or a drizzle of sriracha mayo.
- Leftover grilled chicken or poached chicken can be used instead of rotisserie chicken.
- For a vegetarian option, replace the chicken with portobello mushrooms or a veggie burger patty.
- Use any bread for the sandwiches.
Storage Tips
STORE: Wrap the sandwich tightly in plastic wrap or place it in an airtight container and refrigerate for up to 24 hours.
FREEZE: These sandwiches don’t freeze well. It’s best to eat them right after making them.
Recipe FAQs
Can I use a different type of chicken?
Yes, you can substitute grilled chicken, baked chicken, or even leftover turkey.
What kind of bread works best for this sandwich?
Any sturdy bread like sourdough, whole wheat, or ciabatta will work well to hold the layers together.
Can I make this sandwich ahead of time?
Yes, you can prepare the ingredients in advance, but it’s best to assemble the sandwich just before serving to keep the bread from getting soggy.
Is there a vegetarian version of this recipe?
Yes, replace the chicken and bacon with grilled vegetables or a plant-based protein like tofu.
Can I add cheese to this sandwich?
Yes, adding slices of your favorite cheese, such as cheddar, Swiss, or provolone, can enhance the flavor.
How do I keep the sandwich layers from falling apart?
Use toothpicks to secure the layers to help ensure the sandwich stays together while making and enjoying it.
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Chicken Club Sandwich
Equipment
- small mixing bowl
- mixing spoon
- cutting board
- chef's knife
- Measuring spoons
Ingredients
- 6 slices white bread toasted
- 2 Tablespoons mayonnaise
- 1 Tablespoon Dijon mustard
- 1 small head romaine lettuce leaves separated and washed
- 1 beefsteak tomato thinly sliced
- ½ small red onion thinly sliced
- 1 avocado thinly sliced
- 6 slices cooked crispy bacon
- 12 ounces rotisserie chicken breast sliced thin
- Salt and freshly ground black pepper to taste
- Toothpicks optional
Instructions
- In a small bowl, combine mayonnaise and Dijon mustard.
- Spread a thin layer of the mixture on one side of each bread slice.
- Place 3 slices of bread on a clean work surface. Top each slice with lettuce leaves, tomato slices, and red onion.
- Divide the rotisserie chicken evenly between the sandwiches, placing it on the vegetables—season with salt and pepper.
- Add a slice of bread on top and 3 slices of bacon and avocado—season with salt and pepper.
- Top each sandwich with another 3 slices of bread, spread side down.
- If desired, pierce each sandwich with toothpicks to secure the layers.
- Cut each sandwich in half diagonally and arrange on plates.
Notes
- Toast the bread for an extra layer of flavor and texture.
- Leftover grilled chicken or poached chicken can be used instead of rotisserie chicken, and chicken lunchmeat can also be used.
- For a vegetarian option, replace the chicken with portobello mushrooms or a veggie burger patty.
Nutrition
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