Ultimate Loaded Chicken Club Sandwich with Crispy Bacon and Avocado Ranch Spread
Elevate your sandwich game with this Ultimate Loaded Chicken Club. Featuring perfectly grilled, seasoned chicken, irresistibly crispy bacon glazed with brown sugar and a hint of spice, and a vibrant, creamy avocado ranch spread, this masterpiece offers a symphony of textures and flavors. Layered between thick, garlic-buttered sourdough, it’s a truly satisfying and gourmet experience that redefines the classic club.
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Servings
4 generously loaded sandwiches
Keywords
Chicken club sandwichloaded sandwichcrispy baconavocado ranch spreadgrilled chickensourdough clubgourmet sandwichhearty lunchelevated comfort foodeasy dinner recipe.
Why This Recipe Delivers
- Features a symphony of flavors and textures, from creamy avocado ranch to smoky grilled chicken and crispy, sweet-spicy bacon.
- Layers of fresh ingredients combined with perfectly cooked proteins make every bite an adventure.
- The homemade avocado ranch spread elevates the classic club, adding a vibrant and irresistible twist.
- Perfect for a satisfying lunch, an impressive dinner, or a gourmet picnic.
- Offers a substantial and visually stunning presentation that's sure to impress.
Ingredients
- For the Grilled Chicken:
- 4 boneless, skinless chicken breasts (approximately 600-800 g / 1.3-1.8 lbs total)
- 30 ml (2 tablespoons) olive oil
- 15 ml (1 tablespoon) garlic powder
- 5 ml (1 teaspoon) paprika
- 5 ml (1 teaspoon) Italian seasoning
- 5 ml (1 teaspoon) salt
- 2.5 ml (1/2 teaspoon) black pepper
- For the Crispy Bacon:
- 12 strips applewood bacon (approximately 300-400 g / 10.5-14 oz)
- 15 ml (1 tablespoon) brown sugar
- 1.25 ml (1/4 teaspoon) black pepper
- Pinch of cayenne pepper (approximately 0.5 ml / 1/8 teaspoon)
- For the Avocado Ranch Spread:
- 2 ripe avocados, mashed (approximately 300-400 g / 10.5-14 oz flesh)
- 60 ml (1/4 cup) mayonnaise
- 30 ml (2 tablespoons) ranch dressing
- 15 ml (1 tablespoon) lime juice
- 1 garlic clove, minced (approximately 5 g / 0.18 oz)
- 1.25 ml (1/4 teaspoon) salt
- For the Bread Foundation:
- 12 slices thick sourdough bread
- 45 g (3 tablespoons) unsalted butter, softened
- 5 ml (1 teaspoon) garlic powder
- For the Fresh Components:
- 8 large lettuce leaves (e.g., green leaf or romaine)
- 8 thick tomato slices (from 2 large tomatoes)
- 4 thin slices red onion
- 8 pickle spears, for serving
- For the Cheese Addition:
- 8 slices Swiss cheese
- 4 slices sharp cheddar cheese
- For the Enhancement:
- 30 ml (2 tablespoons) Dijon mustard
- 30 ml (2 tablespoons) honey mustard
- 15 ml (1 tablespoon) balsamic glaze
- For the Seasoning Blend (for tomatoes/general seasoning):
- 5 ml (1 teaspoon) smoked paprika
- 2.5 ml (1/2 teaspoon) onion powder
- 1.25 ml (1/4 teaspoon) chipotle powder
Instructions
- Prepare the chicken breasts by pounding them to an even 2 cm (3/4-inch) thickness. This ensures uniform cooking and a tender result. In a bowl, combine the olive oil, garlic powder, paprika, Italian seasoning, 5 ml (1 teaspoon) salt, and 2.5 ml (1/2 teaspoon) black pepper. Rub this marinade generously over both sides of each chicken breast. Let the seasoned chicken rest at room temperature for at least 15 minutes, allowing the flavors to meld.
- While the chicken rests, prepare the crispy bacon. In a large skillet or frying pan, cook the 12 strips of applewood bacon over medium heat until they are perfectly crispy, rendering out most of their fat. During the final 2 minutes of cooking, sprinkle the bacon with brown sugar, 1.25 ml (1/4 teaspoon) black pepper, and a pinch of cayenne pepper, allowing it to caramelize slightly. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease and set aside.
- Preheat your grill pan or outdoor grill to medium-high heat (approximately 200-230°C / 400-450°F). Grill the seasoned chicken breasts for 6-7 minutes per side, or until they are cooked through and have lovely grill marks. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F) for food safety. Once cooked, remove the chicken from the grill and let it rest on a cutting board for at least 5 minutes before slicing into thick, diagonal pieces. Resting allows the juices to redistribute, keeping the chicken moist.
- While the chicken rests, prepare the avocado ranch spread. In a medium bowl, mash the two ripe avocados until they are mostly smooth with a few small chunks for texture. Stir in the mayonnaise, ranch dressing, lime juice, minced garlic clove, and 1.25 ml (1/4 teaspoon) salt until well combined and creamy. Taste and adjust seasoning as needed.
- Prepare the bread. In a small bowl, combine the softened butter with 5 ml (1 teaspoon) garlic powder to create a flavorful garlic butter. Toast all 12 slices of thick sourdough bread to a golden brown in a toaster or a skillet over medium heat. Once toasted, spread the softened garlic butter generously on one side of each toasted bread slice. Then, flip 8 of the slices and spread a generous layer of the avocado ranch mixture on the unbuttered side. For the remaining 4 slices (the middle layers), spread avocado ranch on only one side.
- Assemble the first layer of each sandwich. Take four of the avocado ranch-spread bread slices and place them spread-side up on a clean surface or serving plate. Layer each with two large lettuce leaves, then two thick tomato slices. Season the tomatoes lightly with salt and pepper, along with a sprinkle of the smoked paprika, onion powder, and chipotle powder blend for an extra layer of flavor. Top with a portion of the sliced grilled chicken, followed by two slices of Swiss cheese and three strips of crispy bacon.
- Add the middle bread layer. Place one of the remaining four bread slices (spread-side down onto the bacon and cheese layer, then flip it over to spread the top with more avocado ranch) on top of the first layer of ingredients for each sandwich. Continue layering with two more lettuce leaves, a thin slice of red onion, and one slice of sharp cheddar cheese. Add the remaining bacon strips and any additional grilled chicken if desired, ensuring an even distribution for each sandwich.
- Complete the assembly. Crown each sandwich with the final bread slice, spread-side down, gently pressing everything together to ensure all the layers adhere. For stability and presentation, secure each sandwich by inserting three long toothpicks diagonally through the sandwich, forming four stable quarters. Using a sharp serrated knife, carefully cut each sandwich diagonally into four pieces. Serve immediately with the pickle spears and your favorite side, such as potato chips or a fresh salad.
Tools You’ll Need
- Grill pan or outdoor grill
- Large skillet or frying pan
- Meat thermometer
- Sharp serrated knife
- Cutting board
- Mixing bowls (small and medium)
- Mashing fork or potato masher
- Spatula or tongs
- Paper towels
- Long toothpicks
- Parchment paper (for serving, optional)
Essential Success Tips
- Pound the chicken breasts to an even thickness to ensure they cook uniformly and remain juicy.
- Do not overcrowd the pan when cooking bacon; cook in batches if necessary for optimal crispiness.
- Allow the grilled chicken to rest for 5-10 minutes after cooking to redistribute juices, keeping it tender and moist.
- Use ripe avocados for the spread; they mash easily and provide the best creamy texture and flavor.
- Spread garlic butter on one side of the toasted bread before applying the avocado ranch to the other side; this creates a barrier and adds flavor.
Professional Cooking Secrets
- For extra tender chicken, marinate it for at least 30 minutes (or up to 4 hours in the fridge) before grilling.
- Sprinkling brown sugar and a touch of cayenne on the bacon in the last few minutes of cooking creates a wonderfully caramelized, sweet, and subtly spicy crunch.
- Applying a thin layer of butter (or garlic butter) to toasted bread before adding spreads prevents sogginess and adds richness.
- To ensure neat slicing, chill the assembled sandwiches in the refrigerator for 15-20 minutes before cutting; this helps the layers firm up.
Notes
- Bread Variations: While sourdough is highly recommended, you can also use ciabatta, challah, or a hearty whole wheat bread.
- Cheese Alternatives: Feel free to experiment with provolone, white cheddar, or Monterey Jack for different flavor profiles.
- Make-Ahead: The grilled chicken can be cooked a day in advance and stored in the refrigerator. The avocado ranch spread can be made a few hours ahead; press plastic wrap directly onto the surface to prevent browning.
- Spice Level: Adjust the amount of cayenne and chipotle powder to your preferred level of heat.
Frequently Asked Questions
Can I bake the bacon instead of frying it?
Absolutely! For less mess, arrange bacon strips on a baking sheet and bake at 200°C (400°F) for 15-20 minutes, or until desired crispiness. Add the brown sugar and spices halfway through.
How can I make this sandwich gluten-free?
To make this dish gluten-free, simply substitute the sourdough bread with your favorite gluten-free bread slices. Ensure all other ingredients, like ranch dressing, are certified gluten-free.
What's the best way to keep the avocado ranch spread from browning?
The lime juice in the recipe helps prevent browning. For extended freshness, press a piece of plastic wrap directly onto the surface of the spread before refrigerating. This limits air exposure, which causes oxidation.
Nutrition Facts (Per Serving)
Per sandwich (estimated): Calories: 750-850, Protein: 55-65g, Fat: 45-55g, Carbs: 45-55g. (These values can vary based on exact ingredient brands and portion sizes).
Allergy Information
Contains dairy (cheese, butter, ranch dressing, mayonnaise) and gluten (sourdough bread). For a gluten-free version, use gluten-free bread. For a dairy-free option, use dairy-free cheese, butter, mayonnaise, and ranch alternatives.
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