I love a good sandwich, and the Ultimate Loaded Chicken Club Sandwich with Crispy Bacon and Avocado Ranch Spread is definitely at the top of my list. It’s packed with flavor and has the perfect balance of savory and fresh ingredients. This recipe is a hit during family gatherings, and you can bet everyone will go back for seconds.
Your Ingredients List
- Grilled Chicken:
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Crispy Bacon:
- 12 strips applewood bacon
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
- Avocado Ranch Spread:
- 2 ripe avocados, mashed
- 1/4 cup mayonnaise
- 2 tablespoons ranch dressing
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- Bread Foundation:
- 12 slices thick sourdough bread
- 3 tablespoons butter, softened
- 1 teaspoon garlic powder
- Fresh Components:
- 8 large lettuce leaves
- 8 thick tomato slices
- 4 slices red onion
- 8 pickle spears
- Cheese Addition:
- 8 slices Swiss cheese
- 4 slices sharp cheddar
- Enhancement:
- 2 tablespoons Dijon mustard
- 2 tablespoons honey mustard
- 1 tablespoon balsamic glaze
- Seasoning Blend:
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon chipotle powder
My Go-To Equipment
To make this sandwich perfectly, I use a few essential tools. The grill pan works wonders for the chicken, ensuring those beautiful grill marks. A large skillet is perfect for getting that bacon extra crispy. For slicing, a sharp serrated knife is a must so you can achieve those perfect sandwich halves every time.
The Simple Steps to Follow
- Begin by preparing chicken marinade and seasoning chicken breasts thoroughly.
- Pound chicken breasts to an even 3/4-inch thickness for uniform cooking.
- Rub chicken with olive oil and season generously with the spice blend.
- Let seasoned chicken rest at room temperature for 15 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat until crispy.
- Sprinkle bacon with brown sugar and spices during the last 2 minutes.
- Transfer cooked bacon to paper towels and set aside to drain.
- Preheat grill pan or outdoor grill to medium-high heat for chicken.
- Grill seasoned chicken breasts for 6-7 minutes per side until cooked through.
- Internal temperature should reach 165°F when measured with a thermometer.
- Let grilled chicken rest for 5 minutes, then slice into thick pieces.
- Toast bread slices in the toaster or skillet until golden brown and crispy.
- Prepare the avocado ranch spread by mashing avocados until mostly smooth.
- Mix in mayonnaise, ranch dressing, lime juice, garlic, and salt until creamy.
- Spread softened garlic butter on one side of each toasted bread slice.
- Spread avocado ranch mixture generously on the buttered side of the bread.
- Layer the bottom slice with lettuce leaves and thick tomato slices.
- Season tomatoes with salt and pepper, then add sliced grilled chicken.
- Top chicken with Swiss cheese slices and crispy bacon strips.
- Add the middle bread slice, spread-side down, then flip and spread the top.
- Layer with more lettuce, red onion slices, and cheddar cheese.
- Add remaining bacon strips and any additional chicken if desired.
- Crown with the final bread slice, spread-side down, pressing gently to adhere.
- Secure sandwich quarters with long toothpicks before cutting diagonally.
- Serve immediately with pickle spears and your favorite chips.
Healthy Twists on a Classic
You can make this sandwich healthier by using grilled turkey instead of chicken. Also, try whole-grain bread to boost the fiber content. Instead of creamy dressings, you can substitute Greek yogurt for a lighter avocado ranch spread.
Serving Suggestions From My Table
I like to serve this loaded sandwich with a side of crunchy potato chips or a light salad. It’s fun to add a little charcuterie platter on the side with pickles and olives for a more festive touch.
Getting It Just Right
To achieve maximum flavor, let the chicken marinate for at least an hour. This extra time helps the spices soak in beautifully. Also, keep an eye on the bacon; it can go from perfectly crispy to burnt in a flash!
How to Store Leftovers
If you have any sandwiches left, wrap them tightly in plastic wrap or aluminum foil. Store in the fridge for up to two days. Reheat the chicken and bacon separately before assembling to keep everything as delicious as possible.
Enjoy Every Moment
There’s something special about sharing a good meal with family and friends. Whenever I make this Ultimate Loaded Chicken Club Sandwich, I feel connected to those cherished moments with my family. Enjoy every bite you take!
A Few Common Questions
What can I use instead of chicken in the Ultimate Loaded Chicken Club Sandwich?
You can substitute grilled turkey or even a plant-based meat alternative for a delicious twist.
Can I make the Avocado Ranch Spread ahead of time?
Yes, you can prepare the spread a day in advance. Just store it in an airtight container and keep it in the fridge to maintain freshness.
How can I add more veggies to the Ultimate Loaded Chicken Club Sandwich?
Feel free to add roasted peppers, sliced cucumbers, or even shredded carrots for a pop of color and crunch.
Print
Ultimate Loaded Chicken Club Sandwich with Crispy Bacon and Avocado Ranch Spread
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and hearty sandwich packed with grilled chicken, crispy bacon, and a creamy avocado ranch spread.
Ingredients
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 strips applewood bacon
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
- 2 ripe avocados, mashed
- 1/4 cup mayonnaise
- 2 tablespoons ranch dressing
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 12 slices thick sourdough bread
- 3 tablespoons butter, softened
- 1 teaspoon garlic powder
- 8 large lettuce leaves
- 8 thick tomato slices
- 4 slices red onion
- 8 pickle spears
- 8 slices Swiss cheese
- 4 slices sharp cheddar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey mustard
- 1 tablespoon balsamic glaze
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon chipotle powder
- 12 long toothpicks
Instructions
- Prepare chicken marinade and season chicken breasts thoroughly.
- Pound chicken breasts to an even 3/4-inch thickness for uniform cooking.
- Rub chicken with olive oil and season generously with the spice blend.
- Let seasoned chicken rest at room temperature for 15 minutes.
- Cook bacon in a large skillet over medium heat until crispy, sprinkling with brown sugar and spices during the last 2 minutes.
- Transfer cooked bacon to paper towels and set aside to drain.
- Preheat grill pan or outdoor grill to medium-high heat for chicken.
- Grill seasoned chicken breasts for 6-7 minutes per side until cooked through, reaching an internal temperature of 165°F.
- Let grilled chicken rest for 5 minutes, then slice into thick pieces.
- Toast bread slices in the toaster or skillet until golden brown and crispy.
- Prepare avocado ranch spread by mashing avocados and mixing in mayonnaise, ranch dressing, lime juice, garlic, and salt until creamy.
- Spread softened garlic butter on one side of each toasted bread slice and avocado ranch mixture on the buttered side.
- Layer the bottom slice with lettuce leaves, thick tomato slices, and sliced grilled chicken, topped with Swiss cheese and crispy bacon.
- Add the middle bread slice, then flip and spread the top with avocado ranch mixture.
- Layer with more lettuce, red onion slices, and cheddar cheese. Add remaining bacon strips and any additional chicken if desired.
- Crown with the final bread slice, pressing gently to adhere, and secure sandwich quarters with long toothpicks before cutting diagonally.
- Serve immediately with pickle spears and your favorite chips.
Notes
Substitute grilled turkey for chicken or use whole-grain bread for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 8g
- Sodium: 1200mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chicken club sandwich, loaded sandwich, avocado ranch, family recipe, crispy bacon