Chicken Club Sandwich

Preparation info

  • Difficulty


  • Serves


Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

The bread is especially important in this sandwich. Ideal is the round “rustic” loaf now found in many American markets. American packaged sliced bread doesn’t work.

The slices should be cut across the loaf, parallel to the bottom, ¼ inch thick, so that two round slices, cut in half, serve as one large sandwich.


  • 6 thin slices bacon or pancetta
  • 4 large slices bread (see headnote)
  • 2 tablespoons butter
  • ¼ cup mayonnaise
  • 1 whole chicken breast, poached, skinned, shredded by hand
  • Saltand freshly ground black pepper
  • 4 pieces green leaf or curly leaf red lettuce, washed, dried
  • 6 slices ripe tomato, ¼ inch thick


Lay out the bacon or pancetta in flat strips on a rack and broil or bake in the oven until crisp (or use the microwave).

Grill, broil, or toast the bread until just golden. Immediately butter the bread, and then spread the slices with the mayonnaise. Put the chicken on the mayonnaise and season with salt and pepper. Place the lettuce on top of the chicken, then the tomato slices (season the tomato), the bacon, and then the remaining bread. Cut each sandwich in half and serve with potato chips.


The sandwich will not tolerate too many frills, but avocado and bacon or pancetta were made for each other; some mild Chinese black bean mayonnaise drifts along easily with champagne or beer; some fresh-roasted pasilla chilies will drive away heavy-morning or late-night blues; and some mushroom hash butter used on the toast comes close to wonderfully excessive. Whatever or wherever, the BLT and the club are the traveler’s and the night owl’s ideal companions.