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.
**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…
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