Chicken and grilled baloney club sandwich
- Preparation 45 min
- Cooking 25 min
- Servings 3 to 4
- Freezing I do not suggest
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🥪 The club sandwich that clearly plays in another league
Grilled bologna had been on my mind for a while. Not in a nostalgic, throwback way, but in a bold, intentional version done right. After weeks of testing, this club sandwich with chicken and grilled bologna, finished with a honey mustard aioli, became exactly what I was aiming for. A sandwich, yes… but one that goes far beyond the usual lunch territory.
🔥 When comfort food gets serious
Everything here is deliberate. Juicy, well-seasoned chicken, lightly grilled bologna, crispy bacon, melted cheese, and sturdy country-style bread that holds it all together. Add a creamy aioli with just enough sweetness and bite, and you get a club sandwich that leaves no room for competition. Perfect for a relaxed dinner, yet impressive enough to serve without overthinking it.
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🥪 Toast one side only
Toasting just one side keeps the sandwich crisp without drying it out once assembled.
🍗 Rest the chicken
Letting the chicken rest after cooking ensures juicy, tender slices.
🥓 Go fully crispy
Soft bacon weighs the sandwich down. Crisp bacon adds texture and balance.
🧄 Let the aioli rest
Making the aioli ahead allows the garlic, mustard, and honey to fully meld.
📌 Secure before slicing
Toothpicks ensure clean cuts and a tidy presentation for a generously stacked sandwich.
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon honey
- 1/2 teaspoon Provence herbs
- 2 garlic cloves, very finely minced
- Salt and pepper from the mill
Ingredients
- 500g boneless and skinless chicken breast
- Olive oil
- Provence herbs, to taste
- Smoked paprika, to taste
- 100g sliced baloney, cut not too thin
- 1 tablespoon butter
- 375g thick bacon slices, cooked crispy
- 9 slices of bread from a rustic loaf, grilled on one side
- 8 slices Jarlsberg cheese
- Iceberg lettuce
- 2 sliced tomatoes
- Club sandwich toothpicks
- Salt and pepper from the mill
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Preparation
- Preheat the oven to 400 °F.
- Pour all the ingredients of the aioli into a bowl and season with salt and pepper. Mix well and reserve in the fridge.
- Place the chicken breasts on a baking sheet lined with parchment paper. Add a thin drizzle of olive oil and sprinkle with Provence herbs and paprika to taste. Season with salt and pepper then massage the breasts well to coat with the spices. Bake for about 20 minutes or until chicken internal temperature is 165 °F. Remove from oven, let cool 10 minutes and slice. Set aside.
- Cut the baloney slices in half and make an incision in the bottom / center to prevent them from curving during cooking. In a skillet over medium heat, melt the butter and cook the slices for about 2 minutes on each side to lightly grill. Place on a paper towel and set aside.
- Build your club sandwich! On the bottom bread, spread 1 tablespoon (or more) aioli. Place some lettuce leaves followed by a few slices of baloney. Add another slice of bread and spread more aioli to taste. Add more lettuce followed by a few slices of chicken, 2 slices of cheese, tomatoes and bacon. Spread a little aioli on top bread and place on top. Press lightly to compact and poke with Club Sandwich toothpicks. Cut in half and serve with fried, chips or a salad!
Yes. Emmental or Swiss cheese work very well if Jarlsberg is unavailable.
Absolutely. The aioli and chicken can be made the day before and refrigerated.
Yes. Grilled ham or mild salami are great alternatives.
Fries, chips, or a simple green salad all pair perfectly.
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