Chipotle Chicken Clubs aren’t your average deli sandwich. The homemade chipotle mayo is the real star, bringing bold heat that makes each bite taste richer. The chicken stays juicy, bacon gets properly crispy, and pepper jack melts right between the layers on crunchy toasted bread. One bite and you’ll get why these beat anything from a sandwich shop.
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I make these for lunch, casual dinners, game day gatherings, and summer cookouts when I want something filling and flavorful. They’re high-protein, family-friendly, and easy to customize, plus they’re great for meal prep since you can prep the chicken and make the sauce ahead, then assemble when ready. Assembled sandwiches stay fresh in the fridge for 2 days, or store ingredients separately for 4 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chipotle Chicken Clubs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let’s build these flavor-packed sandwiches from the ground up, starting with perfectly seasoned chicken.
Season and Cook the Chicken
Mix together salt, pepper, paprika, garlic powder, and onion powder in a small bowl, then rub the spice blend evenly over both sides of your chicken cutlets. Heat a drizzle of oil in a cast-iron skillet or grill pan over medium-high heat, then add the chicken and cook for 4–5 minutes per side until golden brown with a nice char and the internal temperature hits 165°F.
I like using this reversible cast-iron griddle for the chicken because it gives you perfect grill marks and distributes heat evenly across the surface. Let the chicken rest for a few minutes before slicing so the juices stay inside instead of running all over your cutting board.
Make the Chipotle Sauce
Whisk together mayonnaise, chopped chipotle chiles with some of the adobo sauce, honey, minced garlic, and paprika in a small mixing bowl until smooth and creamy. I use a stainless steel balloon whisk to get the sauce perfectly smooth, with no lumps.
The sauce should have a smoky heat balanced by the sweetness of the honey, and you can adjust the spice level by adding more or less adobo sauce, depending on your preference.
Toast the Bread
Lightly butter or brush oil on one side of each sourdough slice, then toast them in a skillet or toaster oven until golden and crisp on the edges. I always grab my cast-iron skillet for toasting because it toasts the bread evenly, but a toaster oven works well too if you’re making multiple sandwiches at once.
You want the bread to hold up to all the fillings without getting soggy, so make sure it’s got a good crunch before you start assembling.
Assemble the Sandwiches
Spread a generous amount of chipotle mixture on one slice of toasted sourdough, then layer with a grilled chicken cutlet, another spoonful of sauce, a slice of pepper jack cheese, 2 slices of crispy bacon, a few rings of red onion, and some leafy lettuce.
Spread mashed avocado on a second slice of bread using a flexible spatula, then place it on top to complete the sandwich. Press down gently so everything stays together, then repeat with the remaining ingredients to make 4 sandwiches total.
Serve
Slice the sandwiches in half diagonally and serve immediately while the chicken is still warm and the bread is crispy. Enjoy!
If you’re taking them to a potluck or picnic, wrap each sandwich tightly in foil or parchment paper and pack them in an airtight container to keep them fresh. An insulated casserole carrier works perfectly for transporting the sandwiches and keeping them at the right temperature until you’re ready to eat.
Chipotle Chicken Clubs
Add Preferred SourceIngredients
For the Chicken:
- 1 pound (2 pieces) boneless skinless chicken breasts (halved horizontally into 4 cutlets)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Sandwich:
- 8 slices sourdough bread
- 8 slices cooked bacon
- 8 slices pepper jack cheese
- 1 medium avocado mashed
- Leafy lettuce green leaf or romaine
- ½ medium red onion thinly sliced
For the Chipotle Sauce:
- ¾ cup mayonnaise
- ¼ cup canned chipotle chiles in adobo chopped with a little sauce
- 1 tablespoon honey
- ½ tablespoon minced garlic
- 1 teaspoon paprika
Instructions
- Mix together salt, pepper, paprika, garlic powder, and onion powder. Rub evenly over both sides of the chicken cutlets.½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 pound (2 pieces) boneless skinless chicken breasts
- Grill the chicken or cook it in a skillet over medium-high heat with a drizzle of oil. Cook for 4–5 minutes per side, until golden brown and cooked through (internal temp: 165°F). Let rest.
- In a small bowl, whisk together mayonnaise, chipotle chiles with adobo, honey, garlic, and paprika until smooth and creamy.¾ cup mayonnaise, ¼ cup canned chipotle chiles in adobo, 1 tablespoon honey, ½ tablespoon minced garlic, 1 teaspoon paprika
- Lightly butter or oil sourdough slices, then toast in a skillet or toaster until golden and crisp.8 slices sourdough bread
- Spread chipotle sauce on one slice of toasted bread. Layer with grilled chicken, an extra spoonful of sauce, a slice of pepper jack cheese, 2 slices of bacon, red onion, and lettuce. Spread mashed avocado on a second slice of bread and place it on top.8 slices cooked bacon, 8 slices pepper jack cheese, 1 medium avocado, Leafy lettuce, ½ medium red onion
- Repeat with remaining ingredients to make 4 sandwiches.
Notes
- Slice chicken breasts horizontally: Halving the chicken breasts into thinner cutlets helps them cook faster and more evenly, so you don’t end up with dry edges and undercooked centers.
- Adjust the heat level: Start with 2 tablespoons of chopped chipotles in adobo if you’re sensitive to spice, then add more to taste once you’ve mixed the sauce and tried it.
- Use freshly cooked bacon: Bacon tastes best when it’s warm and crispy, so cook it right before assembling the sandwiches rather than using leftovers from breakfast.
- Mash avocado with lime juice: Add a squeeze of lime juice and a pinch of salt to your mashed avocado to prevent browning and add extra flavor that brightens the whole sandwich.
- Toast bread in batches: If you’re making all 4 sandwiches at once, toast the bread in batches so it stays warm and crispy by the time you’re ready to assemble.
- Store sauce separately for meal prep: Keep the chipotle sauce in an airtight container in the fridge for up to 5 days so you can assemble fresh sandwiches throughout the week without the bread getting soggy.
Nutrition
How to Store Leftovers
Store assembled sandwiches wrapped tightly in plastic wrap or aluminum foil in the fridge for up to 2 days, though the bread will soften a bit over time. For best results, store the components separately and assemble fresh when you’re ready to eat.
To freeze, wrap each sandwich individually in plastic wrap and then place them in a gallon-sized freezer bag for up to 1 month. Thaw overnight in the fridge, then reheat in a 350°F oven for 10–12 minutes, until warmed through, or toast in a panini press to restore some crispness to the bread.
What to Serve With Chipotle Chicken Clubs
These sandwiches pair perfectly with classic sides like crispy sweet potato fries, coleslaw, or a simple green salad with lime vinaigrette. The crunchy, fresh sides balance the richness of the bacon and avocado and complement the smoky heat of the chipotle sauce.
You can also serve them with tortilla chips and salsa, pickles, or roasted vegetables for a heartier meal. I like adding a side of fresh fruit like watermelon or pineapple in the summer to cool things down between bites.
More Easy Recipes for You to Try at Home
If you love these clubs, you’ll want to try my other easy chicken recipes.
