Buttermilk Grilled Chicken Club Sandwich
Buttermilk-marinated chicken cutlets grilled and stacked with crispy bacon, melted Swiss, tomato, lettuce, and a creamy herb spread on toasted buns.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds), sliced in half horizontally into 4 cutlets
- 1 cup buttermilk For the marinade.
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup mayonnaise For the herb spread.
- 1 tablespoon buttermilk For the herb spread.
- 1 teaspoon Dijon mustard For the herb spread.
- 1 tablespoon chopped fresh parsley or chives For the herb spread.
- 8 slices bacon
- 4 slices Swiss cheese
- 4 hamburger buns or ciabatta rolls, toasted
- lettuce leaves
- 1 large tomato, sliced
Instructions
Cooking
- Whisk the marinade ingredients and add the chicken cutlets. Refrigerate at least 1 hour and up to 4 hours.
- Stir together the mayonnaise, 1 tablespoon buttermilk, Dijon, and herbs for the spread.
- Cook the bacon until crisp and drain.
- Heat a grill or grill pan to medium-high and oil the grates. Shake off excess marinade and grill the chicken 4 to 5 minutes per side until 165°F, topping with Swiss during the last minute.
- Toast the buns cut-side down 30 to 60 seconds.
- Spread the herb mixture on the buns, layer lettuce, tomato, chicken, and bacon, and serve.
Notes
Prep time includes 1 hour of marinating. Chicken is done at 165°F. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Nutrition is an estimate per sandwich.