Description
A juicy chicken club sandwich featuring smoky beef bacon and creamy avocado ranch, perfected for a weeknight meal.
Ingredients
Scale
- 450 g boneless, skinless chicken breasts (halved)
- 30 g kosher salt (for brine)
- 15 g sugar (for brine)
- 1 tsp black pepper
- 1 tsp smoked paprika
- 200 g thin-sliced beef bacon
- 1 medium ripe avocado (about 150 g)
- 60 ml Greek yogurt or mayonnaise
- 30 ml buttermilk
- 1/2 tsp garlic powder
- 1 tbsp chopped chives
- 8 slices sturdy white or sourdough bread
- Romaine or butter lettuce leaves
- 1 large tomato (thinly sliced)
- Butter or olive oil (for toasting)
Instructions
- Brine the chicken in a mixture of cold water, kosher salt, and sugar for 10–15 minutes.
- Pat chicken dry and slice each breast into two thin cutlets; season with pepper and paprika.
- Make the avocado ranch by mashing avocado with Greek yogurt, buttermilk, garlic powder, chives, and salt.
- Toast bread slices in a skillet and crisp the beef bacon in the same pan.
- Sear chicken cutlets until golden and cooked through, resting for 3 minutes before slicing.
- Assemble the sandwich with mayo or ranch, lettuce, chicken, tomato, and bacon on toasted bread.
Notes
Let chicken rest after cooking to maintain juiciness; avoid overcrowding the pan during cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
- Sugar: 6g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 44g
- Cholesterol: 145mg