Chicken Club Sandwich Recipe

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  Bacon
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  Chicken Breast, Boneless Skinless(590g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  ¾ tsp salt ($0.03)
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  ½ tsp freshly cracked black pepper ($0.08)
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  Garlic powder(3g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bread, Crusty, White(300g)
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  Tomato
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  Lettuce, Iceberg
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  Cheese, Colby Jack, Shredded
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  Mayonnaise, Regular(120g)

Instructions

1. 1Pat the chicken breasts dry with paper towels, then place each between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound to even thickness (about ½ inch). Season both sides generously with garlic powder, salt, and pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering (about 1–2 minutes). Add the chicken and cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a clean plate and tent loosely with foil to keep warm.
3. 3While the chicken rests, lay the bacon strips in a single layer in a cold skillet, then set over medium heat. Cook 8–10 minutes, stirring occasionally, until crispy and browned. Transfer to a paper-towel lined plate using tongs.
4. 4Toast the bread slices in a toaster or skillet over medium heat for 1–2 minutes per side until lightly golden and crispy. Slice the tomatoes into ¼-inch rounds, wash and dry the lettuce, and slice the rested chicken into strips.
5. 5Spread a thin layer of mayonnaise on one side of each bread slice. Layer one slice of bread (mayo-side up) with lettuce, tomato slices, chicken strips, one slice of Colby Jack cheese, and 2–3 bacon pieces. Top with a second slice of bread (mayo-side down).
6. 6Repeat the layering on the second bread slice of the sandwich, then cap with the third slice of bread to create a triple-decker sandwich.
7. 7Cut each sandwich diagonally in half and serve immediately, or wrap individually in parchment paper for meal prep storage in airtight containers for up to 3 days.