Open-Faced Chicken Club Sandwiches

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Open-Faced Chicken Club Sandwiches Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
This flavorful sandwich will add brightness to even the coldest winter day. Serve it with fresh seasonal citrus or other fruit.
Serves 4


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1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
3 tablespoons canola mayonnaise
1 ripe peeled avocado, coarsely mashed
4 (1-ounce) slices sourdough bread, toasted
4 pieces green leaf lettuce
2 plum tomatoes, each cut into 6 slices
4 slices center-cut bacon, cooked and drained


Hands-on: 23 Minutes
Total: 23 Minutes

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Remove from pan; let stand 5 minutes. Slice.

2. Combine remaining 1/8 teaspoon salt, juice, mayonnaise, and avocado in a small bowl; stir until well blended. Spread about 3 tablespoons avocado mixture over each bread slice. Top each sandwich with 1 lettuce leaf, 1 chicken breast half, 3 tomato slices, and 1 bacon slice.

Created date

December 2011

Nutritional Information

Calories 400
Fat 18 g
Satfat 3.3 g
Monofat 9.2 g
Polyfat 3.4 g
Protein 36 g
Carbohydrate 22.5 g
Fiber 4.8 g
Cholesterol 85 mg
Iron 2.5 mg
Sodium 597 mg
Calcium 45 mg