Introduction

Blackened Chicken Club Sandwiches are a flavorful twist on a classic favorite. With spicy blackened chicken, crispy bacon, and fresh toppings, these sandwiches make for a satisfying and delicious meal any time of day.

A close-up of two stacked sandwiches, each with three layers of white toasted bread, the top and bottom pieces golden brown with grill marks. Inside the sandwich, from bottom to top, there is a grilled chicken breast with a slightly charred texture, a slice of white cheese melting over it, crispy bacon strips, fresh red tomato slices, and curly green lettuce leaves. A dollop of white mayo peeks out from under the top bread slice. The sandwiches are held together with a wooden toothpick and set on a wooden board, placed on a white marbled surface. A bright yellow pickle wedge lies next to the sandwich on the board, and some green lettuce leaves are scattered nearby. In the background, the second sandwich is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless and skinless chicken breasts (halved horizontally for 4 cutlets)
½ teaspoon paprika
½ teaspoon cayenne
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
8 slices Texas toast
8 slices fully cooked bacon
4 slices Swiss cheese
1 large tomato
Romaine or iceberg lettuce leaves
2 tablespoons salted butter
½ cup mayonnaise
1 teaspoon fresh lemon juice
Salt and pepper (to taste)

Instructions

Step 1: In a small bowl, mix paprika, cayenne, garlic powder, onion powder, dried oregano, salt, and pepper to create the blackening spice blend.
Step 2: Pat the chicken cutlets dry and rub both sides evenly with olive oil, then coat with the spice blend.
Step 3: Heat a cast-iron skillet or heavy pan over medium-high heat. Cook chicken cutlets for 4-5 minutes per side until charred and cooked through. Set aside to rest.
Step 4: While the chicken cooks, toast the Texas toast slices in a toaster or pan until golden brown.
Step 5: In the same skillet, cook the bacon slices until crispy, then drain on paper towels.
Step 6: Mix mayonnaise with fresh lemon juice, and season with salt and pepper to taste for a bright, flavorful spread.
Step 7: Spread the lemon mayo on both sides of each toasted bread slice. Layer on lettuce, tomato slices, blackened chicken cutlets, Swiss cheese, and bacon.
Step 8: Close the sandwiches and serve immediately while warm and fresh.

Tips & Variations

For a milder flavor, reduce the cayenne pepper or omit it altogether.
Use whole grain or sourdough bread for a different texture and taste.
Substitute Swiss cheese with cheddar or provolone according to preference.
Grill the sandwiches in a pan with a little butter for a crispy, melty finish.

Storage

Wrap leftover sandwiches tightly in plastic wrap or foil and refrigerate for up to 2 days. Reheat gently in a skillet over low heat to maintain crispness or in a microwave for quick warming, though the bread may soften.

How to Serve

The image shows a toasted sandwich with layered fillings on a wooden board placed on a white marbled surface. The sandwich has three main layers inside: at the bottom there is a piece of well-seasoned grilled chicken with a slightly browned texture, the middle layer includes slices of white cheese and crispy bacon strips, and at the top there is fresh curly green lettuce along with a slice of red tomato, all held together between two slices of golden brown toasted bread. A toothpick sticks upward through the sandwich to hold it firm. Next to the sandwich, there is a bright yellow pickle wedge and some additional green lettuce leaves scattered on the surface. In the background, another similar sandwich and some fries on a white plate are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw it completely and pat dry before seasoning to ensure even cooking and proper blackening.

Is there a way to make this sandwich vegetarian?

Try substituting the chicken with grilled portobello mushrooms or a plant-based chicken alternative and omit the bacon for a vegetarian version.

Blackened Chicken Club Sandwiches Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

A flavorful and hearty Blackened Chicken Club Sandwich featuring tender, spicy chicken cutlets, crispy bacon, fresh lettuce and tomato, melted Swiss cheese, and a tangy lemon mayo spread served on toasted Texas toast.

Author: Bella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 sandwiches 1x
Category: Sandwiches
Method: Frying
Cuisine: American

Ingredients

Scale

Blackened Chicken

2 boneless and skinless chicken breasts (halved horizontally for 4 cutlets)
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil

Sandwich Assembly

8 slices Texas toast
8 slices fully cooked bacon
4 slices Swiss cheese
1 large tomato, sliced
Romaine or iceberg lettuce leaves
2 tablespoons salted butter

Lemon Mayonnaise

½ cup mayonnaise
1 teaspoon fresh lemon juice
Salt and pepper, to taste

Instructions

Prepare the Blackened Chicken: In a small bowl, combine paprika, cayenne, garlic powder, onion powder, dried oregano, salt, and pepper to create the blackened seasoning. Pat chicken breasts dry, then rub the seasoning evenly onto both sides of each chicken cutlet.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken cutlets and cook for about 3-4 minutes per side until the chicken is cooked through and slightly charred, developing a blackened crust. Remove from heat and set aside.
Cook the Bacon: If not already cooked, crisp the bacon slices in a skillet over medium heat or in the oven. Drain on paper towels and keep warm.
Prepare the Lemon Mayonnaise: In a small bowl, mix mayonnaise with fresh lemon juice, then season with salt and pepper to taste. Stir well until combined.
Toast the Bread: Butter one side of each slice of Texas toast with salted butter. Toast in a skillet over medium heat or on a griddle until golden brown and crispy on both sides.
Assemble the Sandwiches: Spread a generous amount of lemon mayonnaise on one side of each toasted bread slice. Layer on lettuce leaves, tomato slices, a blackened chicken cutlet, two slices of bacon, and one slice of Swiss cheese.
Finish and Serve: Top with another slice of toasted bread, cut sandwiches in half if desired, and serve immediately to enjoy a delicious, hearty club sandwich with a spicy kick.

Notes

To deepen the blackened flavor, let the seasoned chicken rest for 10 minutes before cooking.
Use fully cooked bacon for convenience or cook your own for fresher taste.
Adjust cayenne pepper amount to control the spice level.
Substitute Texas toast with any thick-cut bread if preferred.
For a lighter option, use low-fat mayonnaise or Greek yogurt in the lemon sauce.

Keywords: blackened chicken sandwich, club sandwich, spicy chicken sandwich, bacon sandwich, Texas toast sandwich