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1
Mix together the herbs, 1 tbsp olive oil, and garlic in a bowl and season with salt and pepper.
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2
Add the chicken breasts, toss to coat, and set aside for 30 to 90 minutes.
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3
Meanwhile, heat the remaining oil in a large frying pan over medium heat.
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4
In batches, cook the bacon for about 5 minutes, until crisp and golden.
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5
Using a slotted spatula, transfer to paper towels, leaving the fat in the pan.
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6
Add the chicken breasts to the pan and cook for about 5 minutes on each side until the flesh feels firm when pressed in the center.
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7
Transfer to a plate.
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8
Meanwhile, toast the bread.
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9
Arrange the slices on a large cutting board.
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10
Trim the crusts if desired.
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11
Cut the bacon slices in half.
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12
In a small bowl, mix together the mayonnaise and mustard.
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13
Spread the toast with the mayonnaise mixture.
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14
Slice the chicken breasts against the grain.
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15
Arrange half of the chicken on four of the toasted bread slices.
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16
Top the chicken with half of the bacon, tomato slices, and lettuce.
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17
Top each with a slice of toast.
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18
Repeat with the remaining chicken, bacon, tomatoes, and lettuce, then top with the remaining 4 slices of toast, mayonnaise-side down.
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19
Cut each sandwich in half, diagonally.
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20
Push a cocktail toothpick through the center of each triangle to hold it together, and top each with a pickle.
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21
Variation:
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22
Fish Club Sandwich: Replace the chicken with pan-fried white fish fillets, such as cod or haddock.
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23
And, use tartar sauce on the toast instead of the mustard-mayonnaise mixture.
