Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. In a small bowl, mix together the olive oil, paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture generously over both sides of the chicken breasts.2 boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, salt, freshly ground black pepper
- Heat a skillet or grill pan over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the pan and let it rest for 5-10 minutes before slicing.2 boneless, skinless chicken breasts
- While the chicken is resting, cook the beef bacon in a separate skillet over medium heat until crispy. If using, sprinkle brown sugar over the bacon in the last few minutes of cooking for extra caramelization. Drain the bacon on paper towels, reserving a little of the rendered fat if desired for toasting your bread later.8 slices beef bacon, 1 tablespoon brown sugar
- In a medium bowl, combine the mayonnaise, sour cream or Greek yogurt, mashed avocado, ranch seasoning mix, and lime or lemon juice. Stir until well combined and smooth. If the dressing is too thick, add milk or buttermilk a tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning if needed.0.5 cup mayonnaise, 0.25 cup sour cream or plain Greek yogurt, 1 ripe avocado, 2 tablespoons fresh ranch seasoning mix, 1 tablespoon fresh lime or lemon juice, 1-2 tablespoons milk or buttermilk
- Lightly toast your bread slices. You can do this in a toaster, under the broiler, or by lightly buttering and pan-frying them in a skillet (using a little of the reserved bacon fat adds amazing flavor!).6 slices sandwich bread, Butter
- Spread a generous layer of the avocado ranch dressing on the inside of each slice of toasted bread.6 slices sandwich bread
- On two bottom slices of bread, layer:
- Lettuce leaves
- Sliced tomato
- Slices of cooked chicken
- Slices of cheddar or provolone cheese (you can place this on top of the warm chicken to help it melt slightly)
- Crispy beef bacon
4-6 leaves crisp lettuce leaves, 4-6 slices ripe tomato, 2 boneless, skinless chicken breasts, 4-6 slices cheddar cheese or provolone cheese, 8 slices beef bacon - Place the remaining two toasted bread slices, dressing-side down, on top of the fillings. You can cut the sandwiches in half diagonally for easier eating and presentation. If you like an extra sturdy sandwich, you can secure each half with a toothpick or a small skewer.6 slices sandwich bread
Notes
Store any leftover Loaded Chicken Club Sandwich Crispy Beef Bacon Avocado Ranch in an airtight container in the refrigerator for up to 2 days. It’s best to store the components separately if possible to prevent the bread from getting soggy. For example, keep the dressed slices of bread, the chicken and bacon mixture, and the lettuce and tomato separate.
While sandwiches are best enjoyed fresh, you can reheat components if needed. Reheat the chicken and beef bacon in a skillet or oven until warmed through. Reassemble the sandwich with fresh lettuce and tomatoes, or serve the warm components alongside toasted bread.
This sandwich is not ideal for freezing once assembled due to the fresh components like lettuce, tomato, and the creamy dressing. However, you can prepare and cook the chicken and beef bacon ahead of time and store them in the refrigerator for up to 3 days or freeze them separately for future use. Thaw overnight in the refrigerator before assembling.
