Grilled Chicken Club Sandwich
Recipe by Saranello’s
Looking for lunch inspo? Saranello’s is sharing its recipe for a Grilled Chicken Club Sandwich, the perfect midday pick-me-up for you to whip up at home. Try this sandwich recipe at home, or pop by Saranello’s to try the Express Lunch offering.
Grilled Chicken Club Sandwich
Add this sandwich recipe to your lunch rotation
Yield: 1 sandwich
Ingredients:
1 chicken breast, pounded to ¼-inch thickness
2 Tbsp. lemon pepper seasoning
2 Tbsp. seasoning salt, chef recommends Lawry's Seasoned Salt
2 Tbsp. Lemon Aioli, see recipe
2 leaves iceberg lettuce
2 slices ripe tomato, ¼-inch each
3 slices thick cut bacon, cooked to preferred crispiness
½ ripe avocado, sliced
2 slices sourdough bread
Butter for toast
INGREDIENTS FOR LEMON AIOLI:
1 cup mayonnaise, chef recommends Hellmann’s
1-2 Tbsp. lemon zest, about 1 medium Lemon
2-3 Tbsp. lemon juice, about 1 medium Lemon
2 Tbsp. Italian parsley, chopped
Method:
METHOD FOR LEMON AIOLI:
1. In a bowl, combine all ingredients until incorporated.
2. Cover and refrigerate until ready to use.
METHOD FOR SANDWICH:
1. Preheat the grill or grill pan.
2. In a small bowl, combine the lemon pepper seasoning and seasoning salt. Coat the chicken breast with spice mix.
3. Grease the grill and cook chicken for 2-3 minutes per side until fully cooked. Remove and set aside.
4. Butter each slice of sourdough bread on one side. Toast in a pan buttered side down.
5. On the inside (untoasted side) of the bread, spread aioli.
6. On a slice of bread, stack lettuce, tomatoes, chicken, bacon and avocado, top with the second slice and cut in half.
