Everyone likes turkey clubs, but let’s face it: They are a little old-school. I decided to funk out a club sandwich by making it with chicken and delicious pesto mayonnaise to bump up the flavor. The tomatoes are a little work but well worth it. I love the layers of flavor in this sandwich.
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice, fresh
- 1 tablespoon garlic, chopped
- 1 tablespoon oregano, fresh, chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 6 chicken breast halves, boneless, skinless, each about 6 ounces, lightly pounded for even thickness
- 12 slices Texas toast, or another thick white sandwich bread, lightly toasted
- 1 cup pesto mayonnaise
- 12 leaves Boston lettuce
- 6 large slices pepperoni
- 12 slices tomato
- 1/2 cup marinated sun- dried tomatoes
- 12 slices bacon, cooked
- 6 slices provolone cheese
To prepare the chicken: Line a baking sheet or shallow baking pan with parchment paper. In a small glass, ceramic, or another nonreactive bowl, stir together the olive oil, vinegar, lemon juice, garlic, oregano, paprika, cumin, salt, and black pepper. Rub or brush the chicken breasts with liberal amounts of the marinade mixture and transfer each breast to the prepared baking sheet. Cover with plastic wrap and refrigerate for about 30 minutes to marinate.
To make the sandwiches: In a preheated countertop grill, grill the chicken until cooked through, 4 to 6 minutes. (Alternatively, cook the chicken in a lightly oiled large skillet set over medium-high heat for 2 to 4 minutes on each side.)
Top 6 slices of the bread with some of the mayonnaise, 2 lettuce leaves, 1 pepperoni slice, 2 tomato slices, sun-dried tomatoes, 2 bacon slices, and 1 cheese slice. Add a chicken breast half to each sandwich.
Spread the remaining 6 slices of bread with more mayonnaise and top the sandwiches. Press gently to close the sandwiches and serve.