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International Seller

Pascal Motafferi

1 450-693-1227, ext 131

Chicken and Bacon Club Sandwich

Chicken and Bacon Club Sandwich

Today’s recipe is easy to make, tastes awesome and the kids will love it!  I use dark meat because it’s more tender, more flavorful and moister than white meat… 

Ready? Let’s go!

 

Required Tools:

Ingredients (for 1 club):

Directions:

  1. Preheat the Grill to about 400°F. 
  2. When the Grill has reached the right temperature, lay the bacon slices on the grill and let them cook until crispy. Set aside.
  3. Meanwhile, mix the mayonnaise and Funky Chili sauce together in a bowl until well combined in texture and color. Set aside.
  4. In a separate bowl, sprinkle the Western dry rub on both sides of the chicken thighs. (When a recipe calls for 2 or 3 dry rubs, I usually start with the sweetest one, so it forms a crust on top of the meat).
  5. After applying the first layer of rub, add a little Dawn dry rub to both sides of the thighs to give the chicken a salty, herbaceous touch, then finally add the Tex-Max dry rub (again to both sides) to add a spicy kick to the upcoming bites.
  6. Once the thighs are well seasoned, transfer them to the grill in the direct cooking zone. Let them cook for 3 to 5 minutes on each side until the Thermomax reads 165°F. (The chicken can be flipped 3 or 4 times each while cooking).
  7. When the chicken is cooked through, toast the slices of bread on the grill.
  8. Flip the bread to toast the other side, then sprinkle the toasted side with cheese.
  9. Place the bacon and pickle slices on top of the cheese, then place a second slice of bread on top of this one (cheese side up). Then add, in the following order, the chicken, egg slices, tomato slices and lettuce leaves on top.
  10. Spread the mayonnaise mixture over the cheese on the remaining slice of bread and top the sandwich with this slice, making sure to place the mayonnaise side down.
  11. Take the sandwich off the grill and cut it into triangles.
  12. Serve and enjoy!

Happy grilling!

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