Grilled Chicken Turkey Club Recipe

Pound and season

Pat the chicken breast dry. If thicker than 3/4 inch, place between plastic wrap and lightly pound to an even thickness about 1/2-inch to 3/4-inch. In a small bowl combine olive oil, garlic powder, smoked paprika, kosher salt and black pepper. Rub the mixture evenly over both sides of the chicken breast.

Grill chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / medium-high). Grill the chicken 4–5 minutes per side until grill marks appear and internal temperature reaches 165°F (74°C). Remove from heat and rest 5 minutes, then slice on the diagonal into 1/4-inch slices. Keep warm.

Prepare turkey

While the chicken rests, arrange the sliced roasted turkey breast and keep covered at room temperature; no further cooking required.

Cook bacon

In a skillet over medium heat, lay out bacon slices and cook 3–5 minutes per side until crisp but still pliable. Transfer to a paper towel–lined plate to drain. If desired, place on a wire rack in a 200°F (95°C) oven to keep warm and crisp while assembling.

Prep avocado

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork. Stir in lemon juice and a pinch of salt. Set aside.

Toast bread

Spread softened butter lightly on one side of each bread slice (optional). Toast the bread on the grill or in a skillet cut-side down until golden and crisp, about 1–2 minutes per side. Remove and keep warm.

Make spread

In a small bowl combine mayonnaise and Dijon mustard. Taste and adjust: add hot sauce if you want a little heat. Spread about 1 tablespoon of the mayo-mustard on one side of two slices and on both sides of the third slice if making a triple-decker club.

Slice tomato and onion

Slice tomato into 1/4-inch rounds and season lightly with a pinch of salt. If onion rings are strong, soak 1–2 minutes in cold water and drain to mellow flavor.

Wash greens

Rinse and pat dry the butter lettuce leaves. Trim any large stems so they fit inside the sandwich.

Layer base

Place one toasted slice of bread, spread-side up, on your work surface. Top with 1 lettuce leaf, a portion of sliced grilled chicken (about half the sliced breast), and 2 slices of tomato.

Second layer

Top with the second slice of toast, spread-side up. Add the sliced turkey, mashed avocado (spread evenly), red onion slices, and two bacon slices crisscrossed.

Top and serve

Place the final slice of toast spread-side down on top to create a triple-decker. If you prefer a traditional club presentation, insert two toothpicks to hold layers and cut the sandwich diagonally into two triangles. Serve immediately with optional fries or a side salad.

Adjust salt and pepper to taste after assembly. Leftover grilled chicken can be refrigerated for up to 3 days. For a lighter version, omit bacon and use whole-grain bread and light mayo.