Spicy Bbq Chicken Club Sandwich Recipe

Name: Spicy Bbq Chicken Club Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Boneless, Skinless Chicken Breast Halves, pounded to an even 3/8-inch thickness; 1/4 cup BBQ Dry Rub Spice Mix(salt, black pepper, ancho chile powder , paprika, cayenne pepper, brown sugar, onion powder, garlic powder); 1 cup favorite bottled BBQ Sauce; 4 slices PepperJack cheese; 8 pieces sourdough bread, cut approximately 4-inches long; 1 stick unsalted butter, melted; 8 slices applewood-smoked bacon; 4 slices red onion, cut about 1/4-inch thick; 2 Tbsp. canola oil; 4 slices fresh tomato, cut about 1/4-inch thick; Salt and freshly ground black pepper, to taste; 4 romaine lettuce leaves, trimmed to fit the bread slices

Servings: persons

4 Boneless, Skinless Chicken Breast Halves, pounded to an even 3/8-inch thickness
1/4 cup BBQ Dry Rub Spice Mix(salt, black pepper, ancho chile powder , paprika, cayenne pepper, brown sugar, onion powder, garlic powder)
1 cup favorite bottled BBQ Sauce
4 slices PepperJack cheese
8 pieces sourdough bread, cut approximately 4-inches long
1 stick unsalted butter, melted
8 slices applewood-smoked bacon
4 slices red onion, cut about 1/4-inch thick
2 Tbsp. canola oil
4 slices fresh tomato, cut about 1/4-inch thick
Salt and freshly ground black pepper, to taste
4 romaine lettuce leaves, trimmed to fit the bread slices

1
The night before the tailgate, cover each chicken breast loosely with plastic wrap and pound each one to a thickness of about 3/8-inch. Season both sides of each breast generously with the BBQ dry rub, then place them in a covered container in the refrigerator overnight.
2
The next day, let the breasts come back to room temperature for about 30 minutes before grilling.
3
Over a grill set on medium-high heat, grill the bacon strips on both sides to a crisp doneness. Remove the bacon to a plate lined with paper towels to drain.
4
Grill the chicken breasts until nicely browned on the first side, about 3 minutes. Turn the breasts over and brush the top side with some BBQ sauce. After cooking for 2 more minutes, place a slice of cheese on top of each breast. When the cheese begins to melt, remove the breasts from the grill to a plate and loosely cover them with foil to stay warm.
5
Meanwhile, brush each onion slice with oil and place them on the grill. Cook for about 3 minutes, then flip the onion slices over and grill until lightly charred. Remove the onions from the grill to a plate.
6
Brush one side of each slice of bread with the melted butter and place them buttered-side-down on the grill. Cook the bread for about 30 seconds, then flip over and grill for another 30 seconds. Remove the bread to a platter.
7
Sprinkle each slice of tomato with salt and pepper, to taste.
8
To assemble, place a grilled chicken breast on each of 4 slices of bread with the buttered side facing up. Place 2 slices of bacon over each breast. On top of the bacon, place a grilled onion slice, then a seasoned tomato slice and then a lettuce leaf. Finally, brush the other 4 bread slices on the buttered side with some BBQ sauce and place them sauce-side-down on top of the sandwiches. Serve immediately.

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Boneless, Skinless Chicken Breast Halves, pounded to an even 3/8-inch thickness, 1/4 cup BBQ Dry Rub Spice Mix(salt, black pepper, ancho chile powder , paprika, cayenne pepper, brown sugar, onion powder, garlic powder), 1 cup favorite bottled BBQ Sauce, 4 slices PepperJack cheese, and more.

Yes, Spicy Bbq Chicken Club Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Bbq Chicken Club Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions