- Meat and poultry
Ultimate triple decker club sandwich with chicken, crispy bacon, tomato, egg, lettuce, cheese, cucumber and onion with mayonnaise on lightly toasted bread. Serve with fries or crisps for a brunch or picnic.
Kent, England, UK
31 people made this
- 3 slices bread
- 1 heaping tablespoon light mayonnaise
- small handful shredded iceberg lettuce
- 1 hard boiled egg, sliced
- handful cooked chicken, chopped
- a few slices onion
- 1 large slice mature Cheddar cheese
- 4 slices ripe tomato
- 4 slices cucumber
- 2 slices cooked crispy streaky bacon
- salt and pepper to taste
MethodPrep:10min ›Ready in:10min
- Lightly toast the bread on both sides.
- On one slice add 1/2 the mayonnaise and spread all over. Add the lettuce, egg, chicken and onion.
- Place another slice of bread on top and spread with the remaining mayonnaise. Add the cheese, tomato, cucumber and bacon. Season well with salt and pepper.
- Place the final slice of bread on top. Secure with toothpicks to help hold in place in each corner. Carefully cut into quarters, plate up and serve.
If you want to transport for a picnic, wrap well in foil and refrigerate. Eat as soon as possible as the bread may become soggy if left for too long.
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Chicken and bacon club sandwich recipe - Recipes
I would say that this sandwich is inspired by a local restaurant, but to be honest it’s not ‘inspired’ by. Rather, it’s 100% a copycat recipe. Although I use standard pork bacon rather than turkey bacon. I am addicted to this sandwich and replicating it at home is something I’ve been plotting for a while. Gallus Chicken, here is my homage to your creation. The Best Chicken Club Sandwich! According to Uber Eats, this is also one of the top 6 most ordered sandwiches in Dubai. There’s got to be a reason for that!
I'm Todd Wilbur, Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
Menu Description: "Breaded chicken breast tossed in spicy wing sauce. Served with cool bleu cheese dressing."
This clone re-creates the piquant flavor of traditional Buffalo chicken wings, but the bones and skin are left back in Buffalo. That's because these "wings" are actually nuggets sliced from chicken breast fillets, then breaded and fried, and smothered with the same type of spicy wing sauce used on traditional wings. If you like the flavor of Buffalo wings, but wish you could use a fork, your spicy dreams have come true. Serve these up with some celery sticks and bleu cheese dressing on the side for dipping.
Try more of my Chili's copycat recipes here.
Menu Description: "Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce."
Chili's was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won't seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort.
Menu Description: "Our most popular dish! Shrimp and Chicken Sauteed with Onions, Peppers and Tomatoes in a Very Spicy Cajun Sauce. All on top of Fresh Fettuccine."
The Cheesecake Factory's founder, David Overton, says it was his unfamiliarity with the restaurant business that contributed to the company's success. In an interview with Nation's Restaurant News David says, "We did not know anything about running restaurants. We just knew that people valued fresh foods. In some ways our naivete helped us because we didn't know what you are not supposed to do."
I think we all know it helps to serve good food and that's an area in which the Cheesecake Factory excels. The pastas and salads top the list of big sellers, but it's the Cajun Jambalaya Pasta that holds the pole position, according to the menu description of this dish. Jambalaya is a spicy Creole dish that usually combines a variety of ingredients including tomatoes, onions, peppers, and some type of meat with rice. Rather than the traditional rice, the Cheesecake Factory has designed its version to include two types of fettuccine—an attractive mix of standard white noodles and spinach-flavored noodles.
This recipe makes 2 huge portions, like those served in the restaurant. It's probably enough food for a family of four.
You're grilling some steaks or baking some chicken and don't know what to serve on the side? Try out this simple clone for a dish that's served along with several of Applebee's entrees. Since the recipe requires converted rice because instant rice is gross, you have to plan ahead about 25 minutes to give the rice time to cook. It's worth the wait. The secret to an authentic, great-tasting rice pilaf is sauteing the uncooked rice kernels in butter first, before adding the liquid—in this case chicken broth. Then, as the rice is cooking, you have plenty of time to saute the almonds, celery, and onions that are tossed into the rice at the end.
Want some more of my Applebee's recipes? I've got a bunch right here.
This orange-colored spice blend has been perking up salads, pasta, potatoes, hamburgers, and vegetables for years now, but there has never been a home clone for the stuff. Time to change that. While it's obvious that sesame seeds are a major part of this blend, you may not know that the main ingredient is Romano cheese—in the bottle it's tinted orange by the paprika. Be sure to store this one in the refrigerator. You might even want to keep the seasoning in an empty shaker-top spice bottle. And if you're in the mood for some tasty pasta salad, just check out the Tidbit below that comes right off the bottle of the original product.
Source: Even More Top Secret Recipes by Todd Wilbur.
Carnegie Deli's huge pastrami sandwiches were selected as the best in New York by New York Magazine in 1975, but it's the cheesecakes, which can be shipped anywhere in the country, that really put this famous deli on the map. The secret to accurately cloning a traditional New York cheesecake is in creating the perfect not-too-sweet sugar cookie crust and varying the baking temperature so that you get a nicely browned top before cooking the cheesecake through. Get ready for the best deli-style cheesecake to ever come out of your oven.
Source: Top Secret Recipes Unlocked by Todd Wilbur.
This is a clone for the stuff you buy in 1-ounce packets to create, as the package says, "a fun-filled Mexican fiesta in minutes." Ah, so true. In fact, thanks to Lawry's, my last Mexican fiesta was filled with so much fun that I had to take a siesta. And I promise you just as much fun with this TSR clone. Maybe even a tad more. Just mix the ingredients together in a small bowl, then add it to 1 pound of browned ground beef along with some water and let it simmer. Before you know it you'll be up to your nostrils in good old-fashioned, taco-making fun.
Source: Even More Top Secret Recipes by Todd Wilbur.
Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."
In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.
Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.
Love Cracker Barrel? Check out my other clone recipes here.
In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.
Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."
The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.
Check out my other P.F. Chang's clone recipes here.
The real thing found in the deli section of your market is used on crackers, as a dip for raw vegetables, or even as a spread on sandwiches, burgers, and wraps. Now I've come up with an easy way to duplicate Rondele using a 12-ounce tub of whipped cream cheese—so you'll happily get three times the amount of the 4-ounce original! Just be sure when mixing your version that you don't over mix, or you will destroy the fluffiness of the whipped cheese. The Italian seasoning included here is a dried herb blend (usually marjoram, thyme, rosemary, savory, sage, oregano, and basil) found near the other bottled herbs and spices in your market. I used McCormick brand for this Rondele garlic & herbs cheese spread clone recipe, but any brand should work fine. Since the herbs are dried, the flavor is more subtle than it would be with fresh herbs, even after the dried bits soak up moisture from the cheese. And that's just want we want for a good clone.
Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.
Exclusive signed copy. After 10 years of research in the Top Secret Lab, America's Clone Ranger emerges with his highly anticipated follow-up to the best-selling Top Secret Restaurant Recipes cookbook.
Author Todd Wilbur reveals 150 new secret formulas for duplicating the taste of your favorite dishes from America's biggest restaurant chains including Applebee's, Olive Garden, Outback Steakhouse and many others.
Todd's simple recipes and detailed blueprints will have you creating culinary copycats that will fool even the most critical connoisseurs at a fraction of the cost of eating out. But beware, everyone will be so amazed, you may have to start taking reservations!
Club Sandwich Recipe
A club sandwich (or clubhouse sandwich as they are often also called) is my absolute favorite. They are usually served as a double decker sandwich, that is, one made with three slices of bread and two layers of goodies in between. If you don’t want that third piece of bread, simply make the sandwich with two slices.
I hesitate to call this a club sandwich “recipe”, because it is really just a listing of what you need to make the sandwich. But I guess that’s what a recipe is, isn’t it?
This is a great recipe for using up leftover roasted or baked chicken. You can use the white or dark meat, although white meat is traditionally used in a clubhouse sandwich. You can also use left over turkey if you have it. Another great way to use leftovers from that holiday bird.
If you don’t have chicken leftovers, you can use purchased rotisserie chicken or just quickly cook up a chicken breast. Slice it in half lengthwise, so it is thin and cooks quickly. I just fry it up, but you can bake it too.
The grand finale? A club sandwich just HAS to have mayonnaise in my opinion. Or Miracle Whip if you prefer. Either one, it is the one thing that brings this whole sandwich together and blends all the flavors together miraculously. Maybe that’s why they call it Miracle Whip.
Anyway, if you haven’t ever given eaten a club sandwich, it is a must try in my humble opinion. It’s one of the best sandwich recipes ever.
Grilled Chicken Club Sandwich
It was one of those days. when you are craving a sandwich, and not just any sandwich, but the perfect Chicken Club Sandwich! The layers of fresh toppings in this Chicken Club Sandwich top off the pan seared chicken breast and bacon so wonderfully, truly a hearty and satisfying sandwich!
So many delicious layers in a perfect Grilled Chicken Club Sandwich!
To make this sandwich, start with frying up your bacon pieces in a small skillet or frying pan. Cook both sides then set on a paper towel to drain off the excess fat. Set aside until ready to assemble the club sandwich. In the same skillet (use the bacon grease instead of the olive oil, if desired) bring olive oil to medium high heat and sear the chicken breast.
I like to cut my chicken pieces before grilling or pan frying them as they will cook faster, but they are still large enough that I can cut across on the diagonal for bite size strips in the sandwich.
Wash and prep all of your toppings. Toast the bread and spread mayonnaise on one side of two of the slices, and both sides of the third (center) slice of bread.
To assemble the sandwich, start with the first piece of bread and add bacon, red onion, and green leaf lettuce. Place the center piece of bread on the stack, then add avocado, tomato, and chicken. Top it off with the last piece of bread and place either one or two long skewers through your chicken club sandwich.
I normally use two skewers, one on each half of the sandwich to hold it in place when I cut it into halves.
*Add cheese slices of your favorite variety anywhere in the stacked Grilled Chicken Club Sandwich!
- 1/2 tablespoon virgin olive oil
- 1 chicken breasts
- 2 bread slices
- 1 tablespoon mayonnaise
- 2 slices roasted bacon
- 1 teaspoon lemon juice
- 1 dash sea salt
- 1 pinch ground black pepper
- 1/2 chopped,peeled avocados
- 1/2 cup rocket leaves
- 1/2 sliced tomato
- 1 handful potato wafers
How to make Chicken Club Sandwich
Step 1 Cook the chicken first
Heat the oil in a frying pan over a high heat. Place the chicken in the pan, season with salt and pepper and cook for 3 minutes. Turnover and cook for a further 3 minutes.
Step 2 Slice the chicken breast
When the chicken breast is cooked, remove from the pan and cut into 1cm slices. Leave to rest.
Step 3 Make the avocado mayonnaise
Place the avocado, lemon juice, salt, pepper and mayonnaise into the food processor and process until smooth. Place in a bowl and keep on one side.
Step 4 Make the sandwiches
Spread a spoonful of avocado mayonnaise on a slice of bread, top with a handful of rocket salad, then chicken, bacon and sliced tomato. Finish with another spoonful of the mayonnaise and place the remaining slice of bread on top. Cut the sandwich in half and serve garnished with salad and potato chips.
- 3 slices white bread, lightly toasted
- 2 tablespoons mayonnaise
- 1 Roasted Chicken Breast, thinly sliced
- 2 1/4-inch-thick slices beefsteak tomato
- 1/2 avocado, thinly sliced
- 4 slices cooked bacon
- Coarse salt and freshly ground black pepper
- 2 iceberg lettuce leaves
- 2 small pickles
Lay toasted bread slices side by side on a clean work surface and divide mayonnaise between them. Divide chicken between two slices of bread, followed by tomato slices, avocado, and bacon. Season with salt and pepper. Top with lettuce, place one bread "stack" on top of the other, and close sandwich with remaining slice of bread.
Spear each pickle with a 6- to 8-inch wooden or metal skewer and secure two corners of the sandwich from top to bottom with skewers. Cut sandwich in half and serve immediately.
Grilled Chicken Club Sandwich
You’ve had fries with sandwiches before, but how about fries in a sandwich? This handheld creation tops a seasoned chicken breast with avocado, tomato, honey mustard and shoestring fries, all on a soft brioche bun.
OVEN: Preheat oven to 425°F.
Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 18-20 minutes or until crispy. Stir halfway through cooking time to ensure even baking.
AIR FRYER: Preheat air fryer to 360°F.
Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.
Meanwhile, season two chicken breasts with a generous amount of salt and pepper on each side.
Heat a pan over medium-high heat, once hot, add butter. When butter is melted, add chicken breasts to pan and cook undisturbed on one side for 7 minutes. Flip chicken breasts and cook for another 7 minutes. Reduce the heat to low and cook for a total cooking time of 20-24 minutes, depending on how thick each chicken breast is.
Add each chicken breast to a brioche bun layered with tomato slices, butter lettuce, avocado slices, fries, and honey mustard. Serve and enjoy!
Is this club salad with chicken "healthy"?
I will admit that, as salads go, this is not your most "low fat" option. But to me, "healthy" means a lot more than low fat. It means fresh, high quality, nourishing ingredients, lots of vegetables and a bit of lean protein.
This salad has all of that. So what if there's a little bacon and mayo thrown in there too ). P.S.: If low CARB or keto is your thing, it is definitely that. if you skip the croutons (but OH the croutons. <3).
Marinated Chicken Club Sandwich Recipe
Everyone likes turkey clubs, but let&rsquos face it: They are a little old-school. I decided to funk out a club sandwich by making it with chicken and delicious pesto mayonnaise to bump up the flavor. The tomatoes are a little work but well worth it. I love the layers of flavor in this sandwich.
Marinated Chicken Club Sandwich Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Level of Difficulty: Easy
- Serving Size: 6 servings
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice, fresh
- 1 tablespoon garlic, chopped
- 1 tablespoon oregano, fresh, chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 6 chicken breast halves, boneless, skinless, each about 6 ounces, lightly pounded for even thickness
- 12 slices Texas toast, or another thick white sandwich bread, lightly toasted
- 1 cup pesto mayonnaise
- 12 leaves Boston lettuce
- 6 large slices pepperoni
- 12 slices tomato
- 1/2 cup marinated sun- dried tomatoes
- 12 slices bacon, cooked
- 6 slices provolone cheese
To prepare the chicken: Line a baking sheet or shallow baking pan with parchment paper. In a small glass, ceramic, or another nonreactive bowl, stir together the olive oil, vinegar, lemon juice, garlic, oregano, paprika, cumin, salt, and black pepper. Rub or brush the chicken breasts with liberal amounts of the marinade mixture and transfer each breast to the prepared baking sheet. Cover with plastic wrap and refrigerate for about 30 minutes to marinate.
To make the sandwiches: In a preheated countertop grill, grill the chicken until cooked through, 4 to 6 minutes. (Alternatively, cook the chicken in a lightly oiled large skillet set over medium-high heat for 2 to 4 minutes on each side.)
Top 6 slices of the bread with some of the mayonnaise, 2 lettuce leaves, 1 pepperoni slice, 2 tomato slices, sun-dried tomatoes, 2 bacon slices, and 1 cheese slice. Add a chicken breast half to each sandwich.
Spread the remaining 6 slices of bread with more mayonnaise and top the sandwiches. Press gently to close the sandwiches and serve.