Bbq Chicken Club Recipe

Prepare and marinate chicken

Pound chicken breasts to an even thickness about 1/2 inch (if breasts are large, slice horizontally to create 2 cutlets). Pat dry. In a bowl combine 1 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder and 1 tbs olive oil. Rub the mixture over both sides of the chicken and let rest at room temperature 10–15 minutes (or refrigerate up to 1 hour).

Cook chicken

Heat a grill pan or skillet over medium-high heat until hot. Add a little oil or nonstick spray. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and a golden crust forms. Brush both sides with about half of the 1/2 cup BBQ sauce in the last minute of cooking, then remove and let rest 5 minutes. Slice chicken into 4 pieces to fit sandwiches.

Crisp bacon

While chicken rests, cook 6 slices of thick-cut bacon in a skillet over medium heat until crisp, 8–10 minutes, flipping as needed. Drain on paper towels.

Prepare tomato and lettuce

Slice the tomato into 4 even slices about 1/4 inch thick. Rinse and pat dry 4 butter lettuce leaves.

Assemble sandwiches

Spread a thin layer of optional pickle-mayo (see section) or plain mayo on 4 bread slices (the bottom halves). Place a lettuce leaf, a slice of cheddar, a piece of sliced BBQ chicken, one slice of tomato, and 1–2 slices of bacon on each. Top with remaining bread slices (buttered side facing out) to form 4 sandwiches.

Make garlic butter by combining 3 tbs softened unsalted butter, 1 tsp minced garlic, 1 tsp chopped parsley and 1/8 tsp salt in a small bowl until smooth.

Spread about 1/2 tbs garlic butter on the outside of each of the 8 sourdough slices (both outer faces of each sandwich). Heat a griddle or large skillet over medium heat. Toast assembled sandwiches butter-side down in the skillet, pressing gently with a spatula, 2–3 minutes per side until golden brown and butter is fragrant and melted. Alternatively, broil buttered bread in the oven for 1–2 minutes per side.

Mix 1/4 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1/2 tsp lemon juice and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. Chill briefly if made ahead; spread about 1 tbsp on each bottom slice of bread before assembling.