Club Sandwich

My team at work goes out to lunch together every Wednesday. One of the team members usually orders the club any place that has one, and has been disappointed by every single one. The team member recently left our company and on the last day, I made club sandwiches for the team.

The night before I pre-cooked the bacon and the chicken. The next day I did the rest of the prep and assembled the sandwiches.



  • 2 pounds Beeler’s hickory-smoked uncured bacon


  1. Pre-heat oven to 450 (because my oven runs a little cool or I’d go with 400)
  2. Put a cooling rack in a half-sheet pan
  3. Lay slices of bacon on the rack, squishing to fit a pound of bacon all on the rack together
  4. Cook for 15-20 minutes. For really crispy bacon cook longer.
  5. Remove bacon from rack and place on a few layers of paper towel
  6. Repeat steps 3-6 with a 2nd pound of bacon
  7. Cut bacon into sandwich-sized pieces and put in a zip-top bag with a few paper towels



  • 4 pounds chicken breasts
  • 1 onion cut in half then sliced
  • avocado oil
  • water
  • salt
  • black pepper


  1. Pre-heat oven to 375 (because my oven runs a little cool or I’d go with 350)
  2. Cover bottom of pan with a thin layer of oil
  3. Squish all 4 pounds of chicken into the pot
  4. Pour on more avocado oil to coat all chicken and pan surfaces
  5. Season with salt and pepper
  6. Remember you meant to add onion and tuck some in under the chicken and put some on top of the chicken, too
  7. Cover pan with lid
  8. Cook for a while like that and eventually notice that the bottom is cooking but not the top
  9. Flip the chicken over and add water to the pan to about 1/2-way cover the chicken
  10. Check on the chicken again in about 15 minutes, cut it apart to make sure it’s cooked through because the quick-read thermometer that died hasn’t been replaced
  11. Put the chicken and all the water in a zip-top bag to take into the office



  • Cooked chicken breasts (see above)
  • Cooked bacon (see above)
  • White sandwich bread
  • Lettuce
  • Tomato
  • Mayonnaise
  • Salt
  • Pepper
  • Frilly toothpicks


  1. Heat chicken breasts in microwave until hot through, about 2 minutes for 4 breasts
  2. Put bacon on a few layers of paper towels and heat in microwave for 30 seconds to warm up and re-crisp
  3. Toast 3 slices of bread for each sandwich
  4. Slice tomatoes and season to taste with salt and pepper
  5. Cut chicken into 1/4″ slices cutting across the depth of the chicken, I got about 4 slices per breast
  6. Clean and dry lettuce
  7. Assemble sandwich:
    • Toast with mayo on top side
    • Lettuce
    • Chicken
    • Tomato
    • Bacon
    • Toast with mayo on both sides
    • Lettuce
    • Chicken
    • Tomato
    • Bacon
    • Toast with mayo on bottom side
  8. Poke 4 frilly toothpicks into the sandwich, one along each edge
  9. Cut the sandwich into quarters along the diagonals

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