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Loaded chicken club sandwich with crispy bacon, sliced chicken, avocado ranch spread, and cheddar on toasted sourdough

Loaded Chicken Club Sandwich with Crispy Bacon and Avocado Ranch Spread

A hearty and satisfying loaded chicken club sandwich layered with juicy seasoned chicken, crispy bacon, melted cheddar, shredded romaine, and a creamy homemade avocado ranch spread on toasted sourdough.
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 1000
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices thick-cut bacon
  • 2 boneless skinless chicken breasts patted dry
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • 4 slices sourdough bread or preferred bread
  • 4 oz cheddar cheese sliced
  • 1 ripe avocado slightly soft for easy mashing
  • 0.5 cup ranch dressing
  • 1 tbsp lime juice fresh preferred
  • 1 cup romaine lettuce shredded
  • 1 medium tomato sliced
  • olive oil for cooking

Equipment

  • Large skillet
  • Mixing bowl
  • Meat thermometer
  • Paper towels
  • Fork
  • Cutting board

Method
 

  1. Heat a skillet over medium heat. Add the bacon slices in a single layer and cook for 6 to 8 minutes, flipping once, until crispy and deep golden brown. Transfer to a paper towel-lined plate to drain.
  2. Pat the chicken breasts dry with paper towels. Season both sides evenly with garlic powder, onion powder, smoked paprika, salt, and pepper. Press the seasoning in gently so it adheres to the surface.
  3. Add a small drizzle of olive oil to the same skillet if needed. Cook the chicken over medium heat for 6 to 7 minutes per side without moving it. The internal temperature should reach 165 degrees F.
  4. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
  5. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork, then stir in the ranch dressing and lime juice until smooth and creamy. Taste and adjust with a pinch of salt if needed.
  6. Toast the bread slices in the skillet over medium heat for 1 to 2 minutes per side until golden. Spread the avocado ranch generously on two slices. Layer on the romaine, sliced chicken, crispy bacon, tomato slices, and cheddar cheese. Top with the remaining bread, press gently, and slice in half diagonally. Serve right away.

Notes

Store sliced chicken in an airtight container for up to 3 days. Avocado ranch spread is best used within 24 hours. Press plastic wrap directly onto the spread surface before refrigerating to slow browning. Reheat chicken in a skillet over medium-low heat. Assemble fresh before serving for best texture.