Ultimate Loaded Chicken Club Sandwich with Crispy Bacon and Avocado Ranch Spread Recipe
Experience the ultimate loaded chicken club sandwich featuring crispy bacon, juicy golden chicken breast, fresh tomato slices, shredded romaine lettuce, and thinly sliced red onion, all layered between thick-cut toasted bread spread generously with a creamy avocado ranch dressing. This sandwich combines crisp textures and rich flavors for a satisfying meal perfect for lunch or dinner.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 1 large sandwich (3 slices bread serving) 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Bacon
- 2 large chicken breasts (about 1 lb or 450 g), cooked and sliced
- 6 slices crispy bacon
Bread and Spreads
- 3 thick-cut slices sandwich bread, toasted
- 1 tbsp butter
- 1 avocado, mashed
- 1/4 cup ranch dressing
- 1 tbsp lemon juice
Vegetables and Seasoning
- 1 medium tomato, sliced
- 1 cup shredded romaine lettuce
- Thinly sliced red onion (quantity to preference)
- Salt and pepper to taste
Instructions
- Season and Cook Chicken: Season the chicken breasts with salt and pepper. Cook them in a skillet over medium heat with a little oil until golden brown and fully cooked through, about 6-8 minutes per side depending on thickness. Allow to rest before slicing thinly.
- Cook Bacon: In a separate pan, cook bacon slices until crispy. Transfer the cooked bacon to a cooling rack or paper towel to drain excess fat and cool.
- Make Avocado Ranch Spread: In a bowl, mash the avocado until smooth. Mix in ranch dressing and lemon juice until well combined, seasoning with salt and pepper to taste.
- Toast the Bread: Butter one side of each bread slice. Toast the bread slices in a buttered pan over medium heat until they are golden brown and crisp on both sides.
- Assemble the Sandwich: Spread a generous layer of the avocado ranch spread on each toasted bread slice. Layer shredded romaine lettuce, sliced chicken breast, tomato slices, crispy bacon, and thinly sliced red onion between the bread slices to make the sandwich.
- Serve: Press the sandwich lightly to help hold the layers together, slice it in half or thirds if desired, and serve immediately for the best texture and flavor.
Notes
- Cooking chicken breasts to an internal temperature of 165°F (74°C) ensures safety and juiciness.
- For a spicier twist, add a pinch of cayenne or smoked paprika to the avocado ranch spread.
- Use thick-cut sandwich bread for sturdier sandwiches that hold the fillings well.
- Leftover cooked chicken can be used if available to save time.
- Serve with chips or a side salad for a complete meal.
Keywords: Chicken club sandwich, loaded sandwich, bacon sandwich, avocado ranch spread, crispy bacon, toasted bread, easy lunch recipe
