Grilled Chicken Club Sandwich
This Grilled Chicken Club Sandwich is one very mouthwatering reason to get fired up about BBQ season. A soaring, sky-high sandwich, toasted rye bread is slathered in homemade Russian dressing and layered with juicy, lime-marinated grilled chicken, creamy avocado, ripe tomatoes and crispy bacon.
Bite Me Bit
"I don't want to belong to any club that will accept me as a member."
½ cup fresh lime juice
½ cup chopped Italian flat leaf parsley
¼ cup Dijon mustard
2 tbsp olive oil
1 tsp lime zest
½ tsp kosher salt
½ tsp freshly ground black pepper
6 boneless, skinless chicken breast halves
Creamy Russian Dressing
½ cup mayonnaise
2 tbsp ketchup
1 tbsp white vinegar
2 tsp sugar
1 tsp sweet green relish
¼ tsp kosher salt
¼ tsp freshly ground black pepper
18 slices rye bread
12 romaine lettuce leaves
12 avocado slices
12 crispy cooked bacon slices
12 vine-ripened tomato slices
Salt and pepper, to taste
1) For the marinade, in a large bowl, whisk lime juice, parsley, Dijon, olive oil, lime zest, salt and pepper. Place chicken breasts between two sheets of wax paper and pound to even thickness, about ½-inch thick. Add to marinade, cover and refrigerate 2-6 hours.
2) Preheat grill to medium-high heat and oil the grill grate. Discard marinade and grill chicken 5-6 minutes per side or until cooked through. Set aside until ready to assemble sandwiches.
3) For the dressing, whisk mayonnaise, ketchup, vinegar, sugar, relish, salt and pepper in a medium bowl.
Toast the rye bread slices on both sides. For all the toasted slices, spread dressing over one side of each. Place a lettuce leaf on top of the first bread slice, top with 2 avocado slices. Place grilled chicken breast over avocado and season with salt and pepper. Place a second bread slice on top of the chicken and place another lettuce leaf on top, followed by 2 slices bacon. Top with 2 tomato slices and season with salt and pepper. Cover with the third bread slice, dressing side facing down. Using 2 long toothpicks, place one on either side of the sandwich to hold it together. Use a sharp serrated knife to cut the sandwich in half. Repeat with remaining 5 sandwiches.
Yield: 6 triple decker sandwiches