Description
Smoky, spicy, and totally satisfying—these chipotle chicken club sandwiches are stacked with grilled chicken, crispy bacon, melty pepper jack, and creamy avocado. The homemade chipotle mayo brings the perfect kick of heat, and everything’s layered between toasted sourdough for that golden crunch. A bold and hearty sandwich that’s perfect for lunch, dinner, or whenever you need a seriously good bite.
Ingredients
2 boneless skinless chicken breasts halved horizontally to make 4 cutlets
½ tsp salt
½ tsp pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
8 slices sourdough bread
8 slices cooked bacon
8 slices pepper jack cheese
1 medium avocado mashed
Leafy lettuce such as green leaf or romaine
½ medium red onion thinly sliced
Sauce Ingredients:
¾ cup mayonnaise
¼ cup canned chipotle chiles in adobo chopped with sauce
1 tbsp honey
½ tbsp minced garlic
1 tsp paprika
Instructions
Start by mixing the salt, pepper, paprika, garlic powder, and onion powder in a small bowl. Rub that spice blend all over both sides of your chicken cutlets.
You can grill the chicken if that’s your thing, or just heat a little oil in a skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden and cooked through (165°F in the center). Set it aside to rest while you prep everything else.
For the chipotle sauce, whisk together the mayo, chopped chipotle peppers with a little of the adobo sauce, honey, garlic, and paprika in a bowl until smooth and creamy.
Lightly butter or oil your sourdough slices and toast them in a skillet or toaster until they’re golden and crisp.
To build the sandwiches, spread some chipotle mayo on one slice of toasted bread. Add grilled chicken, a little extra chipotle sauce, a slice of pepper jack, 2 strips of bacon, a few red onion rings, and some lettuce. On the top slice, spread a little mashed avocado, then sandwich it all together. Repeat to make four seriously good sandwiches.
- Prep Time: 15minutes
- Cook Time: 15minutes
- Category: Breakfest
- Cuisine: American