The Pantry
American

Chicken club sandwich

A classic American lunch sandwich built on toasted bread with pan-seared chicken breast, crisp bacon, lettuce, tomato, and mayonnaise. The chicken is cooked in one skillet, rested, then sliced thin so the layers stack neatly without falling apart. The recipe makes 2 generous triple-decker sandwiches, best served immediately while the bread is still crisp and the bacon and chicken are warm.

Prep 15 minCook 18 minRest 5 minAdjust servings ↓
Jump to recipe ↓Try our cooking flow
Chicken club sandwich
~680 calper person · ~1360 total
~$9.75meal total · ~$4.88 per person

Estimated calories and US ingredient costs.

For 4 servings, cook the bacon and chicken in batches so the skillet does not crowd, or use two skillets at once. Toast the bread just before assembling so it stays crisp. If you double the recipe, keep the chicken in even thickness rather than raising the heat, since thicker pieces need the same cooking temperature but a steadier, slightly longer sear.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Season the chicken

~7 min

Season the chicken.

Pat the 8 oz boneless skinless chicken breast dry.

If it is thick in the middle, slice it horizontally into 2 thinner cutlets so it cooks evenly.

Season both sides with 1/4 tsp kosher salt and 1/4 tsp black pepper.

Ingredients
  • 8 oz total for recipeBoneless skinless chicken breast
  • 1/4 tspKosher salt
  • 1/4 tspBlack pepper
Step 2

Cook the bacon

~8 min

Cook the bacon.

Set 4 slices bacon in a cold 12-inch skillet and place it over medium heat.

Cook for 6 to 8 minutes, turning once or twice, until browned and crisp.

Ingredients
  • 4 slicesBacon
Step 3

Sear the chicken

~6 min cook

Sear the chicken.

Add 1 tbsp neutral oil to the same skillet and raise the heat to medium-high.

Cook the chicken for 4 to 6 minutes on the first side, then 3 to 4 minutes on the second side, until the thickest part reaches 165 F.

Move the chicken to a cutting board and rest for 5 minutes so the juices stay in the meat.

Ingredients
  • 1 tbspNeutral oil
Step 4

Check chicken

After ~6 min

Check Chicken club sandwich and continue when ready.

Step 5

Toast the bread

~4 min

Toast the bread.

While the chicken rests, toast 6 slices sandwich bread until golden and crisp.

A toaster is fastest, but a dry skillet over medium heat also works if you want a slightly deeper brown.

The toast should be firm enough to hold the mayonnaise and fillings without going soggy.

Ingredients
  • 6 slicesSandwich bread
  • 8 oz total for recipeBoneless skinless chicken breast
  • 4 tbsp total for recipeMayonnaise
Step 6

Slice the fillings

~4 min

Slice the fillings.

Slice the rested chicken across the grain into thin strips.

Cut the 4 oz ripe tomato into 4 to 6 even slices, and pat the 1 oz leaf lettuce dry if it collected any moisture.

Dry lettuce helps the finished sandwich stay neat and crisp.

Ingredients
  • 4 oz total for recipeRipe tomato
  • 1 oz total for recipeLeaf lettuce, torn
Step 7

Build the club

~4 min

Build the club.

Assemble 2 sandwiches on 3 toast slices each.

Spread 1 tbsp mayonnaise on the first slice and 1 tbsp mayonnaise on the middle slice of each sandwich.

On the bottom slice, layer lettuce, half the chicken, and tomato.

Add the middle slice, then top it with 2 bacon slices and the remaining lettuce.

Finish with the third slice of bread.

Ingredients
  • 2 slicesBacon
  • 1 tbsp + 1 tbspMayonnaise
  • 4 oz total for recipeRipe tomato
  • 1 oz total for recipeLeaf lettuce, torn
Step 8

Cut and serve

~3 min

Cut

Press each sandwich lightly, then cut it diagonally into halves or quarters.

Secure the layers with toothpicks if needed.

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Chicken club sandwich: Transfer the bacon to a paper towel-lined plate, then pour off the rendered fat and wipe the skillet clean.

Chicken club sandwich: serve.

Chicken club sandwich: Serve right away while the bread is crisp and the chicken and bacon are still warm, since the sandwich is at its best before the tomato juices soften the toast.

Make the next one yours.

Create a custom meal with what you have.

Create my own recipe →
Read the traditional recipe

Ingredients

For 2 people

  • 6 slices sandwich bread
  • 8 oz boneless skinless chicken breast
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 4 slices bacon
  • 4 tbsp mayonnaise
  • 4 oz ripe tomato, sliced
  • 1 oz leaf lettuce, torn

Method

  1. Season the chickenPat the 8 oz boneless skinless chicken breast dry. If it is thick in the middle, slice it horizontally into 2 thinner cutlets so it cooks evenly. Season both sides with 1/4 tsp kosher salt and 1/4 tsp black pepper.
  2. Cook the baconSet 4 slices bacon in a cold 12-inch skillet and place it over medium heat. Cook for 6 to 8 minutes, turning once or twice, until browned and crisp. Transfer the bacon to a paper towel-lined plate, then pour off the rendered fat and wipe the skillet clean.
  3. Sear the chickenAdd 1 tbsp neutral oil to the same skillet and raise the heat to medium-high. Cook the chicken for 4 to 6 minutes on the first side, then 3 to 4 minutes on the second side, until the thickest part reaches 165 F. Move the chicken to a cutting board and rest for 5 minutes so the juices stay in the meat.
  4. Toast the breadWhile the chicken rests, toast 6 slices sandwich bread until golden and crisp. A toaster is fastest, but a dry skillet over medium heat also works if you want a slightly deeper brown. The toast should be firm enough to hold the mayonnaise and fillings without going soggy.
  5. Slice the fillingsSlice the rested chicken across the grain into thin strips. Cut the 4 oz ripe tomato into 4 to 6 even slices, and pat the 1 oz leaf lettuce dry if it collected any moisture. Dry lettuce helps the finished sandwich stay neat and crisp.
  6. Build the clubAssemble 2 sandwiches on 3 toast slices each. Spread 1 tbsp mayonnaise on the first slice and 1 tbsp mayonnaise on the middle slice of each sandwich. On the bottom slice, layer lettuce, half the chicken, and tomato. Add the middle slice, then top it with 2 bacon slices and the remaining lettuce. Finish with the third slice of bread.
  7. Cut and servePress each sandwich lightly, then cut it diagonally into halves or quarters. Secure the layers with toothpicks if needed. Serve right away while the bread is crisp and the chicken and bacon are still warm, since the sandwich is at its best before the tomato juices soften the toast.

Before you cook

What to get ready

Cutting board, bread knife, skillet or sandwich press if the method calls for toasting, and spatula.

Prepare the bacon and chicken before toasting all six bread slices.

If something needs adjusting

Layers slide apart

Pat tomato slices dry, keep fillings thin, and secure the stacked sandwich before cutting.

A larger sandwich is difficult to eat

Use thin, even layers and avoid overfilling. Cut only after fillings have settled briefly, and serve toasted versions promptly.

Store for later

Store perishable fillings refrigerated separately from bread when practical. Keep packed cold sandwiches chilled; reheat cooked leftovers to 165°F before assembling hot versions.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining cooked chicken in a Caesar wrap while within its safe storage window.

Next use for your ingredients: Chicken Caesar wrap →

Calculate this meal with your own prices →

How to Freeze Bread →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Resting the chicken before slicing makes a big difference in a club sandwich because the slices stay neat instead of shredding. If the bread is very soft, toast it a little longer than you think you need. A sturdy, well-browned slice keeps the mayo from soaking through while still giving the sandwich the classic club texture.

Make it work for you

Use 8 oz leftover roasted chicken or rotisserie chicken instead of cooking raw breast. Skip the oil and the chicken-rest step, then warm the sliced chicken briefly in the skillet for 1 to 2 minutes before assembly. The flavor stays familiar, but the sandwich will be a little less juicy, so keep the tomato slices thin and the toast extra crisp.

Use more of your sandwich bread and mayonnaise in bbq chicken sandwich.

How do I keep a chicken club sandwich from falling apart?

Use evenly toasted bread, slice the chicken thinly across the grain, and keep the tomato and lettuce dry. Spread the mayonnaise edge to edge so the layers adhere, then press the sandwich lightly before cutting. Toothpicks help if you want clean halves or quarters for serving, especially when the sandwich is still warm.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

Make more of your kitchen

More recipes to try