Go Back
Close up view of a triple-decker Chicken Club Sandwich featuring wavy bacon and bright red tomatoes.

Chicken Club Sandwich with Creamy Avocado Ranch Dressing

A towering triple-decker Chicken Club Sandwich featuring pan-seared chicken, crispy smoked bacon, and a vibrant avocado ranch. Perfectly toasted white bread layers create the ultimate deli-style experience at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 sandwich
Course: Dinner, Lunch
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 slices White Bread Thick-cut
  • 6 oz Chicken Breast 170g, boneless skinless
  • 3 strips Smoked Bacon 45g, thick-cut
  • 2 slices Red Tomato Ripe
  • 2 leaves Green Leaf Lettuce Ruffled
  • 1/2 Avocado 100g, ripe
  • 2 tbsp Ranch Dressing 30ml
  • 1 tbsp Butter 15g, for toasting

Equipment

  • 1 Cast Iron Skillet For searing chicken and bacon
  • 4 Wooden Picks To secure sandwich layers
  • 1 Serrated Knife For clean slicing

Method
 

Preparation
  1. Season chicken with salt and pepper. Sear in a skillet over medium-high heat for 5-6 minutes per side until golden brown and internal temp reaches 165°F (74°C). Rest and slice thinly.
  2. Fry bacon strips in the same skillet until wavy and dark brown. Drain on paper towels.
  3. Butter both sides of the 3 slices of bread and toast in the skillet until golden brown.
Assembly
  1. Mash avocado and mix with ranch dressing until smooth and pale green.
  2. Spread dressing on the first toast, top with a thick stack of sliced chicken.
  3. Place second toast on top, add bacon and tomato slices.
  4. Add ruffled lettuce and the final slice of toast. Secure with picks and slice.

Notes

Salt the tomatoes individually to enhance flavor.
Use long wooden picks to prevent the sandwich from sliding during slicing.