This tasty Chicken Club Sandwich is piled high with chicken, ham, bacon, avocado, lettuce, and tomatoes. It’s perfect for a quick meal for one or an afternoon snack. Whip up this toasted triple-decker chicken sandwich recipe today!
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Why We Love A Chicken Club Sandwich
- Quick and easy recipe.
This club sandwich recipe can be made in just 10 minutes for a tasty lunch.
- It’s a filling lunch.
Why settle for a salad when you can have this incredibly filling and satisfying chicken avocado sandwich?
- Goes great with leftover side dishes.
If you have leftover sides in the fridge, this sandwich is the perfect pairing. Some side dishes that go well with this sandwich include baked sweet potato slices, Italian pasta salad, and pasta salad with peas.
Ingredient Notes and Substitutions
- Sandwich bread: Thick slices of store-bought square-top bread or homemade sandwich bread are perfect for this recipe. Some options include sourdough sandwich bread, whole wheat sandwich bread, or classic sandwich bread.
- Mayonnaise: The perfect California club sandwich includes a nice thick spread of mayo for flavor and moisture.
- Chicken: You can use deli or rotisserie chicken for this recipe.
- Tomato: Buy the ripest tomato you can find since you’ll be eating it fresh.
- Cheese: We love using American cheese but you can use cheddar or even pepper jack.
- Ham: Sliced deli ham adds another layer of meaty flavor.
- Bacon: What would a club sandwich be without bacon? Cook it on the stove or in the oven before adding it to your sandwich.
- Lettuce: Crispy romaine lettuce works great here.
- Avocado: You can buy whole avocados or mashed avocado in a container to ensure it’s ripe for your chicken sandwich recipe.
Chicken Club Sandwich Recipe Tips for Success
- Don’t forget to toast the bread!
Toasting the bread before assembling the sandwich is important for overall texture and to keep the other ingredients from getting soggy.
- Double the layers.
This triple-decker chicken sandwich recipe is made with three slices of bread instead of two.
After toasting the bread, spread the bottom layer with mayo and add the meats, then add the next layer of bread.
- Secure with toothpicks.
This sandwich can get a bit wobbly with all those tasty ingredients piled on. Skewer them with extra long toothpicks and cut the sandwich into quarters to serve.
Chicken Club Sandwich FAQs
If you spread too much mayonnaise or the tomatoes are extra juicy, the bread may become soggy. Try to limit the amount of liquid that touches the bread by adding only a thin layer of mayo and patting the tomatoes dry before adding to your sandwich.
If you want to add another topping, try sliced hard-boiled eggs! They are classic club sandwich (and salad!) ingredients and taste delicious.
It really just depends on your personal preference. Thinly sliced deli chicken is convenient and easy to layer, and rotisserie chicken is thicker and adds a more meaty texture. Both are great additions to your club sandwich.
Storing and Reheating
If you have leftovers from this chicken sandwich recipe, you can save them in an airtight container in the refrigerator for up to one day.
It’s best to make these sandwiches fresh, rather than storing leftovers, since they don’t hold up well after the first day.
Chicken Club Sandwich
- 1 Bread knife
- 4 4 inch cocktail skewers
- 3 slices sandwich bread also called pan bread, loaf bread or sandwich loaf
- 1 tablespoon mayonnaise
- 4-5 slices deli chicken or rotisserie chicken
- 1-2 slices tomato
- 2-3 slices swiss cheese American cheese
- 3-4 slices deli ham
- 2 slices crispy cooked bacon
- 1-2 green lettuce leaves
- ½ mashed avocado
- Lightly toast the 3 slices of bread in the toaster.
- Spread the mayonnaise over one side of the three slices of bread, then sprinkle on salt and pepper to taste.
- Layer chicken, tomato, and cheese on the first slice of bread.
- Place the second slice of bread on top, mayonnaise side down, then spread mayonnaise and sprinkle salt and pepper on the top side.
- Layer on ham, lettuce, bacon, and avocado. Then place the final piece of bread on top and secure with skewers. The skewers will be placed in the middle of each side of the bread to form four triangles when cut (see photos).