Grilled Chicken Club Sandwich
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This classic Grilled California Club Sandwich recipe is made with sourdough bread, Swiss cheese, chicken breasts, ranch dressing and crispy bacon to create a delicious and hearty meal.
Add some green leaf lettuce and tomato slices for an extra burst of flavor and you have yourself a simple lunch time meal.
If you love sandwiches as much as I do, you need to check out these recipes too! California Chicken Club Sandwich, Shrimp Grilled Cheese, Pizza Margherita Grilled Cheese.
This delicious sandwich can be made in a variety of ways. The boneless chicken breasts can be cooked on the grill or the stove, and the sandwich can be grilled in a panini press or on the stove with the help of a heavy cast iron pan.
Craving avocado? Check out this Toasted Santa Fe Turkey Sandwich from 3 Boys and a Dog for a quick and easy lunch or dinner!
Ingredients you’ll need
- Sourdough Bread – this is the perfect bread choice for this grilled sandwich. It is sturdy enough to hold up to the fillings and it has a nice tang that adds to the overall flavor.
- Chicken – boneless, skinless chicken breasts are sliced in half and create a deliciously juicy base for the sandwich.
- Bacon, Lettuce, and Tomato – these ingredients are a traditional part of this classic sandwich, though they can be left out if you prefer.
- Herbs de Provence – this is my seasoning of choice but any mix will work; like Italian, lemon-pepper, or a combination of spices that you have on hand.
- Ranch Dressing or Mayonnaise – mayonnaise is another one of those traditional ingredients, but I prefer mine mixed with with herbs to create a quick ranch dressing spread.
- Swiss Cheese – was used in the original sandwich, so I stuck with tradition. Gruyère and white American would also be delicious.
- Avocado – this is optional and makes is “Californian” in my mind, but is not required.
- Panini press or two cast iron skillets
Be sure to check out the detailed printable recipe card below
How to make a Grilled California Club Sandwich
Slice the chicken breasts in half to make two thinner halves. Place your hand flat on top of the chicken breast while holding a sharp knife parallel to your cutting board, and slice in half.
If chicken breasts are uneven, simply cover them in plastic wrap and use a rolling pin or flat side of a meat mallet to gently pound them until even.
Sprinkle chicken breasts with seasoning.
To cook on the grill –
Preheat grill and brush oil on the grates. Place the chicken on the grill and cook for about 4 to 5 minutes on each side until browned and cooked through.
To cook on the stove –
Heat oil in a griddle or large cast iron skillet over medium-high heat. Add the chicken and cook about 4 to 5 minutes on each side until golden and cooked through. Set aside.
While the chicken is cooking, spread butter on one side of each slice of sourdough bread. Flip over and spread ranch dressing spread on the opposite side.
Place a chicken breast on top of the ranch spread side of the bread.
Then top with bacon, slices of tomato, and cheese slices.
Top with the second slice of bread. Place the sandwich, buttered side up in a panini grill…
or on a cast iron griddle. Place a second pan on top of the sandwiches to weigh them down and help them grill evenly. Cook until the bread is golden brown and the cheese is melting.
Transfer sandwich to a cutting board, add the lettuce leaves, slice in half, and hold each side together with toothpicks or short skewers. Serve immediately.
To make avocado ranch –
If you would like to make avocado ranch, mash one-quarter cup of mashed avocado and mix with a half-cup of ranch dressing (recipe below) in a small bowl. Set aside.
Serve with potato chips, a tossed green salad, creamy coleslaw, or Italian pasta salad.
Recipe Tips
- To change thing up, add avocado slices.
- Not a fan of ranch dressing, try this super easy garlic aioli instead.
- If you cannot find sourdough bread where you live, you can make your own with this recipe.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Panini Grill/Press
- Cast Iron Pizza Pan
- Cast Iron Comal – for tortillas
More delicious sandwich recipes
- Gourmet Tuna Melt
- Turkey Apple Panini
- Frisco Burgers
- Teriyaki Chicken Sandwich
- Turkey Croissant Sandwich
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Enjoy!!
Grilled California Club
Equipment
- Panini Press or cast iron pan
Ingredients
- 8 slices sourdough bread
- 1 pound chicken breasts
- 1 tablespoon Herbs de Provence or seasoning of your choice
- 4 slices Swiss cheese Gruyere or white American
- 4 slices thick-cut bacon cooked
Ranch Dressing Spread
- 1 tablespoon milk whole or non-dairy
- 0.5 tesapoon apple cider vinegar any vinegar will work
- 0.5 cup mayonnaise
- 1 clove garlic pressed or finely minced
- 1 tablespoon chopped Italian parsley
- 1.5 tablespoons minced green onion
- sea salt and black pepper to taste
- 0.5 avocado sliced or mashed – optional
Instructions
To make Ranch Spread
- Add all dressing ingredients to a jar of small bowl and mix together to combine. Place in the refrigerator until ready to use. For avocado ranch – add one-quarter cup of mashed avocado to the ranch dressing.
For the Club Sandwich
- Slice the chicken breasts in half to make two thinner halves. Place your hand flat on top of the chicken breast while holding a sharp knife parallel to your cutting board, and slice in half. Sprinkle chicken breasts with seasoning.
- If chicken breasts are uneven, simply cover them in plastic wrap and use a rolling pin or flat side of a meat mallet to gently pound them until even.
- Heat oil in a griddle or large cast iron skillet over medium-high heat. Add the chicken and cook about 4 to 5 minutes on each side until golden and cooked through. Set aside.
- To cook on the grill – preheat grill and brush oil on the grates. Place the chicken on the grill and cook for about 4 to 5 minutes on each side until browned and cooked through.
- While the chicken is cooking, spread butter on one side of each slice of sourdough bread. Flip over and spread ranch dressing spread on the opposite side.
- Place a chicken breast on top of the ranch spread side of the bread, then top with bacon, slices of tomato, and cheese slices.
- Top with the second slice of bread. Place the sandwich, buttered side up in a panini grill or on a cast iron griddle. Place a second pan on top of the sandwiches to weigh them down and help them grill evenly. Cook until the bread is golden brown and the cheese is melting.
- Transfer sandwich to a cutting board, add the lettuce leaves, slice in half, and hold each side together with toothpicks or short skewers. Serve immediately.
Notes
- If chicken breasts are uneven, simply cover them in plastic wrap and use a rolling pin or flat side of a meat mallet to gently pound them until even.
- To change thing up, add avocado slices.
- Not a fan of ranch dressing, try this super easy garlic aioli instead.
- Dressing can be made up to one week ahead of time.
- If you cannot find sourdough bread where you live, you can make your own with this recipe.
I love this sandwich, Lisa! I love the avocado ranch dressing. Pinned to my food board!
Your grilled California club looks amazing!! YUM! Just stopping by for a visit and to invite you to share your recipes on our new sister site – MyRecipeMagic.com. Has so many great features and just another way to drive traffic back to your blog. We hope you’ll stop by! -The Six Sisters
YUM! Pinned 😉 Thanks for sharing!
This looks and sounds amazing. I haven’t a panini grill but, between you and me, my WAFFLE maker works great for this. :))
I am about to become your new follower….come see me when you can.:)