The first time I had a club sandwich was probably at Denny's. I was just a kid and didn't know what I was in for. The plate arrived in front of me and my eyes bulged at the enormity of the sandwich. I dove right in, took my first bite and there was no looking back. The layers of chicken, bacon, tomatoes, lettuce, and mayo were heavenly. Nowadays, I look at club sandwiches as more of an indulgent lunch, but I still crave it once in a while. Today's version updates the classic just a touch while still keeping the basic ingredients. Here is rosemary lemon chicken club sandwich with pepperoncini aioli, my new favorite way to enjoy a club.
Rosemary Lemon Chicken Club Sandwich
Rosemary lemon chicken
- 2 chicken breasts
- 2 cloves garlic minced
- 2 tsp fresh rosemary
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- ¼ cup olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup pepperoncini finely chopped
- 1 tbsp capers
- 1 tbsp dijon mustard
- ¾ cup mayonnaise
- salt and pepper
- 8 slices bacon cooked
- 12 slices white bread
- 2 avocados sliced
- 16 slices tomatoes
- 8 leaves romaine lettuce
- Prepare the chicken. Slice the chicken in half horizontally. Use a mallet and pound the chicken until it's about ¼ inch thick. Make the marinade for the chicken. Combine garlic with rosemary, lemon zest, lemon juice, olive oil, salt, and pepper. Pour over chicken, tossing to coat. Let sit for 30 minutes.
- Meanwhile, prepare the pepperoncini aioli. Combine all the ingredients together in a small bowl until well combined. Season with salt and pepper and set aside.
- Heat 1 tbsp oil in a saute pan over medium heat. Add the chicken and cook until browned, about 5 minutes. Flip the chicken and cook another 4-5 minutes or until the juices run clear. Remove from heat and let sit for 5 minutes.
- Assemble the sandwiches. Spread 1 tbsp pepperoncini aioli on one side of 8 of the bread slices. Top 4 slices of bread with lettuce, 2 slices tomato, and rosemary lemon chicken. Top with the remaining 4 slices of bread with the aioli side facing up. Stack on the bacon, avocado, 2 slices tomato, and remaining bread. Slice in half and serve.
**Helpful tips and common mistakes
When the main component of a sandwich is delicious on its own, it's pretty much a guarantee that the entire meal will be a hit. This rosemary lemon chicken is one of my go-to's for when I want a simple but delicious meal. Chop it up and throw it on salad, serve it on its own or stuff it in a sandwich. I'm using chicken breast today but feel free to swap it for chicken thigh. To make the sandwich easier to eat and to tenderize the chicken, pound it thin with a mallet. A little tip: cover the top of the chicken with a sheet of plastic wrap before pounding it with the mallet. This way, the chicken bits aren't flying around everywhere and the mallet won't get dirty!
Marinate the chicken with rosemary, lemon zest and juice, olive oil, salt, and pepper and let it rest for at least 30 minutes. I wouldn't recommend marinating it overnight because of the high level of acid from the lemon and the fact that the chicken is pounded thinly.
While the chicken is marinating, prepare all of the other ingredients. The pepperoncini aioli is easily one of my new favorite sauces. The tangy pepperoncini with the hint of mustard and briny capers just take this rosemary lemon chicken to the next level. Trust me. It doesn't hurt that it's also being paired with bacon, avocado, tomatoes, and crisp lettuce.
Cook the chicken in a saute pan or on the grill until the juices run clear. Let it sit for 5 minutes to let the juices settle in; this would also be the perfect time toast all that bread! Assemble the sandwiches with a heavy smear of the pepperoncini aioli and prepare yourself. This rosemary lemon chicken club sandwich is a beast of a sandwich but man is it good! I ended up using sliced brioche bread but traditional white bread is always a classic choice. I had this sandwich several days in a row it was so good and I could go for another one right about now...