California-Style Chicken Club
Grilled chicken, avocado, sprouts, bacon, and lemon aioli on sourdough.
Tested time and yield
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Yield
- 4 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Mix mayonnaise, garlic, and lemon juice to make the aioli.
- 02
Season the chicken with salt, pepper, and garlic powder. Heat the olive oil in a grill pan or skillet over medium-high and cook the chicken for 4 to 6 minutes per side, until 165°F (74°C). Add Monterey Jack during the final minute and cover to melt.
- 03
Cook the bacon until crisp. Toast the sourdough.
- 04
Spread aioli on the toast. Layer chicken, bacon, tomato, avocado, and sprouts. Close and serve.
- 05
Tip: Rinse and thoroughly dry sprouts before use; people at higher risk for foodborne illness should omit raw sprouts.
Related recipes
More on the sandwich shelf, or browse the full library.
