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Chicken Club

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"You can't beat the bite of golden toasted bread leading into soft avocado, creamy mayonnaise, grilled chicken, and a cool, sweet hit of tomato, all punctuated with the salty smokiness of bacon. This triple-decker number needs a toothpick pushed through it to hold the whole thing together. And do not forget the pickle."

List of Ingredients

â—¦ 4 slices bacon
â—¦ One 6-ounce boneless, skinless chicken breast half, butterflied
â—¦ ¾ teaspoon coarse salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon dried Italian seasoning
â—¦ 3 slices white bread, lightly toasted
â—¦ 2 tablespoons mayonnaise
â—¦ ½ avocado, thinly sliced
â—¦ Two ¼-inch-thick slices beefsteak tomato
â—¦ A few iceberg lettuce leaves, torn
â—¦ 2 small dill pickles


Recipe

Cook the bacon in a 10-inch sauté pan or cast iron skillet over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain; reserve about 2 tablespoons of the fat in the pan.

Season the chicken with ½ teaspoon of the salt, â…› teaspoon of the pepper, and the Italian seasoning. Heat the reserved fat in the pan over medium-high heat. Add the chicken and cook, flipping once, until golden brown in places and cooked through, 3 to 4 minutes total. Transfer to a cutting board and thinly slice on the bias.

Lay the slices of toast side by side on a work surface and spread the mayonnaise over them. Divide the chicken between two slices, followed by the avocado, bacon, and tomato. Season with the remaining ¼ teaspoon salt and â…› teaspoon pepper. Top with the lettuce, place one bread stack on top of the other, and close the sandwich with the remaining slice of toast. Spear each pickle with a 6- to 8-inch wooden or metal skewer and secure two opposite corners of the sandwich from top to bottom with the skewers. Cut the sandwich in half on the diagonal and serve.

Makes 1 sandwich