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–+ servings
A tall, stacked Loaded Chicken Club sandwich featuring grilled chicken, bacon, tomato, lettuce, and creamy spread on toasted bread.

Ultimate Loaded Chicken Club

This recipe makes a hearty sandwich combining grilled chicken, crispy bacon, and a creamy avocado ranch spread, layered between toasted sourdough bread with fresh vegetables.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 850
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Bacon
  • 12 strips applewood smoked bacon
  • 1 tablespoon brown sugar
  • 1/4 teaspoon black pepper
  • 1 pinch cayenne pepper
For the Avocado Ranch Spread
  • 2 ripe avocados mashed
  • 1/4 cup mayonnaise
  • 2 tablespoons ranch dressing
  • 1 tablespoon fresh lime juice
  • 1 garlic clove minced
  • 1/4 teaspoon salt
For Assembly
  • 12 slices thick-sliced sourdough bread
  • 3 tablespoons unsalted butter softened
  • 1 teaspoon garlic powder
  • 8 large leaves romaine lettuce
  • 8 thick tomato slices
  • 4 slices red onion
  • 8 pickle spears for serving
  • 8 slices Swiss cheese
  • 4 slices sharp cheddar cheese
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey mustard
  • 1 tablespoon balsamic glaze
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chipotle powder

Equipment

  • Large skillet
  • Grill pan or outdoor grill
  • Small bowl

Method
 

  1. Combine olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper. Pound chicken breasts to 3/4-inch even thickness and coat thoroughly with marinade. Let rest at room temperature for 15 minutes.
  2. Arrange bacon strips in a large skillet over medium heat. Cook until nearly crisp, then sprinkle with brown sugar, black pepper, and cayenne. Continue cooking until fully crisp. Drain on paper towels.
  3. Preheat grill pan or outdoor grill to medium-high. Grill chicken breasts for 6–7 minutes per side, turning once, until cooked through and internal temperature reaches 165°F. Rest 5 minutes, then slice thickly.
  4. In a small bowl, mix softened butter with garlic powder. Spread on one side of each bread slice. Toast slices in skillet or toaster until golden and crisp.
  5. Mash avocados until mostly smooth. Stir in mayonnaise, ranch dressing, lime juice, minced garlic, and salt until creamy.
  6. Spread avocado ranch mixture generously on garlic-buttered side of each toasted bread slice.
  7. On bottom slice, arrange lettuce leaves and thick tomato slices. Season tomatoes lightly with salt and black pepper.
  8. Top vegetables with sliced grilled chicken, Swiss cheese, and strips of crispy bacon.
  9. Place a second bread slice on top, spread-side down. Flip, then spread more avocado ranch on exposed side. Layer with additional lettuce, red onion, and cheddar cheese.
  10. Add final bacon and any extra chicken as desired. Top with third bread slice, spread-side down. Press sandwich together gently for cohesion.
  11. Insert long toothpicks into sandwich quarters to hold layers. Slice diagonally, plate alongside pickle spears, and serve immediately with chips.

Nutrition

Calories: 850kcalCarbohydrates: 45gProtein: 47gFat: 52gSaturated Fat: 15gCholesterol: 150mgSodium: 1200mgFiber: 4gSugar: 4g

Notes

For a spicier kick, add sliced jalapeños to the sandwich.
Substitute turkey or a plant-based alternative for the chicken to cater to different diets.
This sandwich is best enjoyed fresh, but leftovers can be refrigerated and eaten cold or reheated.

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