Chipotle Chicken Clubs
Chipotle Chicken Clubs are what I make when I want a hearty, flavorful sandwich that tastes like it came from my favorite lunch spot. The homemade chipotle mayo is smoky and creamy with just the right amount of heat, coating grilled chicken, crispy bacon, and melted pepper jack on crunchy toasted sourdough with fresh toppings. It's perfect for easy weeknight dinners, summer cookouts, picnics, and game days. They're also great for meal prep because assembled sandwiches stay fresh in the fridge for up to 2 days, or you can store ingredients separately for up to 4 days.
Ingredients
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
Here are my best tips for making perfect Chipotle Chicken Clubs every time:
- 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
Calories: 744kcalCarbohydrates: 54gProtein: 37gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 15gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 96mgSodium: 1324mgPotassium: 668mgFiber: 6gSugar: 8gVitamin A: 639IUVitamin C: 5mgCalcium: 272mgIron: 5mg
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