There are sandwiches and sandwiches, and then there is the grilled chicken club sandwich, which is no doubt everyone's favorite. This is the easiest, most basic recipe, made from staple ingredients most keep in the fridge or pantry. Ready in very few steps, with a flavorful lemon pepper mayo and a crunchy cucumber carrot salad, this chicken club sandwich is ideal for a barbecue meal, meal prepping, and even for the lunchbox.
A nice, homemade chicken club sandwich gives you total control over the ingredients you choose to put in between the layers, making sure the bread is nicely toasted on the outside and the skinless chicken breast is grilled but still juicy on the outside.
While I am a massive fan of sandwiches, which should come as no surprise given the extraordinary quality of Italian ingredients one can add to two slices of bread, there is one this I do not understand: adding so many contrasting and strong flavors, that others get lost.
This is why this simple grilled chicken club sandwich is the one I opt for every time I fancy one: the balance of flavors, the freshness of the crunchy vegetables, and the lemony-back flavor of the mayonnaise make this, no doubt, the simplest, yet most delicious layered chicken sandwich, which you can then make your own!
Bonus points: it comes with a super fresh, crunchy cucumber and carrot salad . Win-win!
Ingredients Chicken Club Sandwich
- Bread: Whatever bread you like really, as long as you can toast it and that it comes in slices. I used traditional white bread.
- Skinless Chicken Breast: It wouldn't be a grilled chicken club, without chicken!
- Eggs: Nicely seasoned, they add that extra layer of lush and protein!
- Cucumber, Tomato, Leaves, Carrot, Red Onion: Fresh crunchy vegetables, some used in the sandwich and some in the crunchy salad. You can change or omit the ones you don't have or like.
- Seasoning: Salt and pepper only.
- Mayonnaise: Lush mayo is the perfect condiment for grilled meats.
- Lemon: Balances all the flavors and works well in both the sandwich and salad dressing.
- Oil: For cooking and dressing the salad; extra virgin olive oil is my go-to.
How to make a grilled chicken club sandwich?
- As the side salad tastes best after it has rested for a bit (also 15 minutes will do), start by slicing the carrots, onions, and cucumber and dressing them in a light lemon, olive oil, and pepper vinaigrette.
- The delicious mayo used is also flavored with some black pepper and lemon, which not only keeps it fresh but also highlights the flavors of the vegetables in the sandwich and the grilled chicken.
- Next, prepare the veggies for your sandwich. You can either use three slices of bread the traditional club sandwich way, or you can use a few thicker slices of cucumber to act as the central slice, which is what I did.
- Season the chicken and grill it, ensuring it is thoroughly cooked.
- In a small bowl, crack and season two eggs; in a small frying pan, create thicker omelets to add to your club sandwich.
- Finally, lightly toast the bread slices.
- Start compiling the sandwich, by spreading some mayo dressing on the bread, then applying the salad leaves, chicken, then the middle slice of bread or the thick cucumber, then finally the egg and tomato.
- Serve with the crispy side salad and enjoy!
People Also Ask [FAQs]
Chicken and Lettuce Under Bacon!
Just kidding, this is one of those urban legends that go around but are totally untrue; acronyms were not really ‘a thing’ until the 1940s and the club sandwich was nearly 50 years old by then, as it dates back to the late 1800s.
It was first served in men’s dining and social clubs (see the name) in New York, with the most famous being the Saratoga.
Often referred to as a ''Clubhouse sandwich'', the CLUB is traditionally a sandwich prepared using three slices of toasted bread, filled with a protein, like fried bacon, ham, chicken or turkey, some lettuce, tomato, and mayonnaise.
The sandwich is usually cut into four pieces that are kept in place using toothpicks or cocktail sticks; in restaurants, this is often served with a side of French fries, crisps, or chips.
This club sandwich recipe with the crispy side salad only has 386 calories!
Tips and Tricks for Grilled Chicken Club Sandwich
- Chicken Breast: The real dilemma is, what goes into an authentic club sandwich - is it chicken or turkey ? Choose your preferred options and follow the rest of the recipe as is!
- Cheese: I hear you, cheese should be in there and that is why I call this a 'basic club sandwich', as you can use this as a starting point, and add what you like to it! Great options are Colby Jack Cheese, Mature Cheddar, Provolone, or even some freshly grated Parmesan cheese, added on top of the grilled chicken while it is still warm.
- Vegetables: In between the red onion, sliced tomato, and lettuce leaves, feel free to add more veggies, if you like! Avocado slices, sweet bell peppers, as well as grilled vegetables work wonders.
- Serve With: Anything really! Crisps, chips, but for something different try roasted fennel, Mediterranean roasted vegetables, creamy potato salad, or leek mashed potato!
This glorious grilled chicken club sandwich is THE REAL DEAL - full of flavor, quick and easy to make, and perfect for meal prepping and lunch boxes!
If you love easy chicken recipes, make sure you check out these ones as well:
Best Club Sandwich | Grilled Chicken Sandwich
- 4 Slices of Bread White
- 100 g Chicken Breast Skinless
- 2 Eggs
- 50 g Cucumber
- 1 Tomato
- 10 g Mixed Leaves
- Salt and Pepper to Taste
- For the Lemon Pepper Sauce Mayonnaise:
- 1 tablespoon Full-Fat Mayonnaise
- ¼ teaspoon Cracked Black Pepper
- ¼ Lemon its Juice and Zest
- For the Side Salad:
- 1 Carrot
- ½ Red Onion
- 50 g Cucumber
- 1 teaspoon Extra Virgin Olive Oil
- ¼ Lemon its Juice only
- Salt and Black Pepper to Taste
- Start by preparing the side salad, as it is nicer when it gets the chance to sit in lemon juice for 15+ minutes. Clean the carrot and, using a potato peeler, cut it in thin long slices (do so as if you are ‘peeling the carrot’ thoroughly); then julienne the red onion and cut the cucumber in slices lengthwise and then again in threes – always lengthwise. We try to have the components of the salad as long and thin as possible, but at the same time wide.
- Put the salad ingredients in a bowl and dress them with olive oil, lemon juice, salt, and pepper; mix well and set aside.
- Now start preparing the salad components of the sandwich: thinly slice the tomato, wash and dry the leaves, and cut the cucumber in thick slices lengthwise. You would want the cucumber slices to be as long as the sandwich bread, so to cover the whole surface of a slice of bread with two pieces of cucumber.
- For the Lemon Pepper Sauce Mayonnaise: In a small bowl, mix the mayonnaise, zest, and juice of ¼ of a lemon and the black pepper. Before zesting the lemon, ensure it is unwaxed.
- For the protein components of the sandwich: thinly slice the chicken breast and grill with a little salt and pepper. Should your pan require it, use a low-calorie cooking spray to ensure the chicken doesn’t stick.
- While the chicken grills, beat the two eggs with some salt and pepper and prepare two small, but thick patties, about the size or a bit larger, than the chosen bread slices.
- Once all of the ingredients are ready, lightly toast the bread slices then start composing the sandwich: apply some mayonnaise on the bottom slice then build it up with the leaves, grilled chicken, then use the cucumber slices instead of the third bread slice, then the tomato, egg and finally the second bread slice, on which you will apply another bit of mayonnaise. Ensure all of the ingredients are equally spread among the two sandwiches, which can be held together with the help of a toothpick if needed.
- Serve the sandwiches with the carrot and cucumber salad and enjoy!
I like to use little full-fat mayonnaise, as the taste is delicious and I find it elevates the taste, but if preferred, a low-fat mayo can be used instead.
Vegetables can be used to further bulk up either the salad or sandwich; a good choice may be red, yellow, and green peppers or some thinly sliced white cabbage.
I used white bread for this sandwich, however whole-wheat of seedy bread are excellent choices as well.