Description
A flavorful and hearty sandwich packed with grilled chicken, crispy bacon, and a creamy avocado ranch spread.
Ingredients
Scale
- 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