Chicken Club Sandwiches Recipes

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CHICKEN CLUB SANDWICHES



Chicken Club Sandwiches image

Summer's delight, this sandwich is stacked high with chicken, bacon and fresh garden goodness!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 6

Number Of Ingredients 7

1/2 cup mayonnaise or salad dressing
18 slices bread, toasted
12 lettuce leaves
6 slices (3 ounces each) cooked chicken
18 slices tomato (3 medium)
12 slices bacon, crisply cooked and drained
Salt and pepper, if desired

Steps:

  • Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 chicken slice on each of 6 toast slices.
  • Cover with second toast slice, mayonnaise side up. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper.
  • Cover with third toast slice, mayonnaise side down; secure with wooden picks. To serve, cut diagonally into triangles.

Nutrition Facts : Calories 565, Carbohydrate 41 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 790 mg

CHICKEN CLUB SANDWICH



Chicken Club Sandwich image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 5m

Yield Makes 4 sandwiches

Number Of Ingredients 7

2 Breaded Chicken Cutlets
4 slices of American or Cheddar cheese
Mayonnaise
4 kaiser rolls
8 slices of cooked bacon
4 leaves lettuce
4 slices tomato

Steps:

  • Top cutlets with cheese for the last 2 minutes of cooking so cheese melts. Spread mayonnaise on rolls. For each sandwich, top with 1/2 cutlet, 2 slices of cooked bacon, 1 leaf lettuce, and 1 slice tomato.

CHICKEN CLUB SANDWICH



Chicken Club Sandwich image

Fabulous fresh ingredients stacked high in this hearty Chicken Club Sandwich!

Provided by Angela

Categories     Lunch Recipes     Sandwiches

Time 15m

Number Of Ingredients 12

2-3 slices bacon
1/2 Tbsp olive oil
1 chicken breast ((boneless, skinless or 3-4 tenders))
1 pinch each, salt & pepper
1 pinch onion powder
1 pinch paprika
3 bread slices
2-3 Tbsp mayonnaise
3-4 slices red onion
2 leaves green leaf lettuce
3-4 slices tomato
3-4 slices avocado

Steps:

  • In a small skillet or frying pan, cook bacon strips on medium high heat until crispy. Turn and cook both sides, then remove from skillet or pan and set on paper towel to drain excess fat and allow to cool for assembling the club sandwich.
  • In a small to medium sized skillet or frying pan, bring olive oil to medium high heat and pan sear the chicken breast (either pre-cut chicken tenders, cut into strips yourself, or cook a whole chicken breast and cut once done). Season with salt, pepper, onion powder, and paprika. When cooked through, remove from the pan and set aside for assembling the sandwich (cut the chicken pieces into strips, if needed).
  • While the chicken is cooking, toast the bread pieces and spread mayonnaise on one side of two pieces and both sides of what will be the center piece of bread. Stack the sandwich beginning with the first piece of toasted bread, add bacon, red onion, and lettuce.
  • Place the center piece of bread on the stacked sandwich, then add avocado, tomato, and chicken. Top it off with the last piece of bread and hold the sandwich in place with either one or two long skewers.

Nutrition Facts : Calories 1065 kcal, Carbohydrate 95 g, Protein 42 g, Fat 61 g, SaturatedFat 13 g, Cholesterol 88 mg, Sodium 1115 mg, Fiber 20 g, Sugar 26 g, ServingSize 1 serving

CLASSIC CLUB SANDWICH



Classic Club Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 4 main-course servings.

Number Of Ingredients 10

12 slices white bread
3/4 cup mayonnaise
8 romaine lettuce leaves
16 slices vine-ripened tomatoes
Kosher salt and freshly ground black pepper
16 slices crispy cooked bacon
16 ounces sliced roasted turkey
16 frill picks, or plastic cocktail swords
Potato chips
Sweet pickles

Steps:

  • Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
  • To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
  • Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
  • Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

SMOKED CHICKEN CLUB SANDWICH



Smoked Chicken Club Sandwich image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 13

8 thick slices turkey bacon
1/4 cup pitted Kalamata olives
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 tablespoons olive oil
1 to 2 tablespoons balsamic vinegar
1/2 teaspoon minced garlic
Salt and freshly ground black pepper
6 thick slices of Swiss peasant bread
2 ripe tomatoes, cored and thinly sliced
Thin slices sweet onion
8 ounces very thinly sliced smoked skinned chicken breast
1 or 2 kirby cucumbers, seeded and thinly sliced

Steps:

  • Start to cook the bacon so that it becomes crisp. In a blender or food processor puree the olives, mustard, anchovy paste, olive oil, vinegar, and garlic; season to taste with salt and pepper and adjust amount of vinegar for tang.
  • Toast the bread lightly. Remove bacon to paper towels to drain.
  • To assemble, spread each slice of bread with olive mixture, on one side only. Set some bacon on bottom of bread, then top with tomato and onion slices, chicken and cucumber; salt and pepper each layer lightly as you go. Top with bread, mayonnaise side down; repeat with second layer of fillings and finish with third slice of bread, olive mixture side down. Assemble the second sandwich in the same way.

ROASTED CHICKEN CLUB SANDWICH



Roasted Chicken Club Sandwich image

Make this roasted chicken club sandwich for a succulent, tasty lunch that's sure to please.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes 1 sandwich

Number Of Ingredients 9

3 slices white bread, lightly toasted
2 tablespoons mayonnaise
1 Roasted Chicken Breast, thinly sliced
2 1/4-inch-thick slices beefsteak tomato
1/2 avocado, thinly sliced
4 slices cooked bacon
Coarse salt and freshly ground black pepper
2 iceberg lettuce leaves
2 small pickles

Steps:

  • Lay toasted bread slices side by side on a clean work surface and divide mayonnaise between them. Divide chicken between two slices of bread, followed by tomato slices, avocado, and bacon. Season with salt and pepper. Top with lettuce, place one bread "stack" on top of the other, and close sandwich with remaining slice of bread.
  • Spear each pickle with a 6- to 8-inch wooden or metal skewer and secure two corners of the sandwich from top to bottom with skewers. Cut sandwich in half and serve immediately.

EGG & CHICKEN CLUB SANDWICH



Egg & Chicken Club Sandwich image

This has been my favorite sandwich ever since I was a young child and would like to share it with you. Its healthy and can be made with either white bread or whole brown bread. This is so easy to make

Provided by Nirupa

Categories     Lunch/Snacks

Time 7m

Yield 1 sandwich, 2 serving(s)

Number Of Ingredients 6

100 g chicken, boiled and shredded
1 hard-boiled egg, coarsely chopped
salt
1/2 teaspoon black pepper
6 slices bread
2 tablespoons mayonnaise

Steps:

  • In a bowl mix the chicken with 1 tbsp of mayonnaise, 1/4 tsp of pepper powder and salt to taste.
  • In another bowl mix the egg with 1 tbsp of mayonnaise, 1/4 tsp of pepper powder and salt to taste.
  • Make one sandwich using three breads.
  • On first bread layer half the egg mixture.
  • Place a bread on top of this and layer that with half the chicken mixture.
  • Finish it by placing a bread on top of this.
  • You can toast this sandwich or have it non toasted.

Nutrition Facts : Calories 404.4, Fat 17.6, SaturatedFat 4.2, Cholesterol 147.3, Sodium 681.5, Carbohydrate 42.1, Fiber 1.9, Sugar 4.5, Protein 18.4

THE W HOTEL'S CHICKEN CLUB SANDWICH



The W Hotel's Chicken Club Sandwich image

This sandwich is made in two parts: first is the creation of the Chicken Paillard, which can be pre-made ahead of time. The second is the sandwich set-up. The recipe for the chicken makes 4 servings while the sandwich listing is for 1 sandwich. Multiply as needed. The W Hotel is located in Washington, DC.

Provided by Member 610488

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 15

4 boneless chicken breasts
1 1/2 teaspoons extra-virgin olive oil
2 tablespoons fresh thyme, minced
2 tablespoons chopped fresh flat-leaf parsley
1 lemon zest
kosher salt, to taste
fresh ground black pepper, to taste
pre-made chicken (1 breast of Chicken Paillard)
3 slices bacon, cooked to crisp
4 slices beefsteak tomatoes
1 large leaves bibb lettuce or 1 large leaves romaine lettuce
1/4 avocado, sliced
4 tablespoons mayonnaise
1 egg, seasoned with salt and pepper and fried sunny side up
3 slices sourdough bread

Steps:

  • To make Chicken Paillard: Preheat a skillet over medium high heat. Arrange the chicken in a bowl and drizzle meat with extra-virgin olive oil to just coat the chicken. Add chopped herbs and lemon zest. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. If necessary, place cooked chicken on warm plate and cover loosely with foil to keep warm and repeat with remaining cutlets.
  • Fry an egg sunny side up and seasoned with salt and pepper.
  • Sandwich Creation: Toast bread. Spread mayo lightly and evenly over one side of each piece of toast, then layer on top first slice of bread chicken, bacon and avocado.
  • Top with the second slice of bread, then layer on top of that piece lettuce, tomato & egg.
  • Top with final piece of bread.

Nutrition Facts : Calories 2146.4, Fat 107.1, SaturatedFat 26.5, Cholesterol 588.8, Sodium 2059.7, Carbohydrate 135.6, Fiber 11.6, Sugar 12.9, Protein 157.5

GRILLED CHICKEN CLUB SANDWICHES



Grilled Chicken Club Sandwiches image

A hearty dinner ready in 20 minutes! Enjoy this delicious club sandwich made with grilled chicken and bacon.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 2

Number Of Ingredients 6

2 boneless skinless chicken breasts (1/2 lb)
4 thin slices Canadian bacon
2 kaiser rolls, cut horizontally into thirds
3 tablespoons reduced-fat mayonnaise
4 leaves lettuce
2 slices tomato

Steps:

  • Heat gas or charcoal grill. To flatten each chicken breast, place between 2 sheets of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
  • When grill is heated, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. During last 5 minutes of cooking time, heat bacon on grill, turning once, until hot. If desired, during last 3 minutes of cooking time, toast kaiser roll pieces, cut side down, on grill.
  • Spread cut sides of roll pieces with mayonnaise. Cut each chicken breast into 2 pieces. For each sandwich, on bottom section of roll, place 2 chicken pieces, overlapping if necessary. Top with lettuce leaf, tomato slice and middle section of roll. Place 2 Canadian bacon slices on top of middle roll section. Top with lettuce leaf and top section of roll. Press each sandwich slightly; spear each with 2 long toothpicks. Cut sandwiches in half between toothpicks.

Nutrition Facts : Calories 430, Carbohydrate 30 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 2 g, Protein 41 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 1140 mg, Sugar 3 g, TransFat 1/2 g

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