Chicken Club Sandwich

club sandwiches with salt and vinegar chips.

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5 from 1 review

This layered chicken sandwich has shredded chicken, bacon, tomato, lettuce, and ham sandwiched between toasted bread slathered with mayo. Club sandwiches are a restaurant classic and you’ll love how easy they are to make at home.


  • 6 slices white sandwich bread
  • 2 slices cheddar cheese
  • ¼ cup mayonnaise
  • 2 ounces sliced deli ham
  • 2 slices thick-cut bacon
  • 4 ounces shredded rotisserie chicken
  • 2 large romaine lettuce leaves
  • 4 tomato slices


  1. Cook the bacon in a large skillet over medium to medium-high heat until it’s crispy. Drain the slices on paper towels. You can also cook the bacon ahead and keep it in the refrigerator until you’re ready to make the sandwiches.
  2. Toast the bread and then place them on a cutting board. Spread mayo on top of each slice.
  3. Place the lettuce leaves on two slices of bread. Top the lettuce with the ham. Add the shredded chicken and then place a piece of bread on top.. Place a slice of cheese on top of the bread, followed by the bacon and tomatoes.
  4. Place a piece of bread on top of the tomatoes to finish the sandwich. Lightly press down on the sandwiches.
  5. Use a serrated knife to slice the sandwiches diagonally in half. Use a sawing motion to slice so you don’t smash the layers. Use long toothpicks to secure the sandwiches for serving.


Tip: When you assemble the layers, try to layer everything evenly across the bread so the sandwiches stay together better.

Storage: These are best when the bread is freshly toasted, but they will keep in the refrigerator for a day or so. The bread will soften, but the sandwiches will still be delicious.