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let’s make something Naughty

An Extra Chicken Club Sandwich

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Ingredients 

Serving Size: 2 sandwiches

For the chicken

  • 2 boneless skinless chicken thighs

  • Olive oil

  • 1 tsp Salt + black pepper

  • 1 tsp Garlic powder

  • 1 tsp Smoked paprika

  • 1 tsp chili powder

For the bacon & prosciutto

  • 6 slices bacon

  • 6 slices prosciutto

For the aioli

  • 1/2 cup mayo

  • 1 to 2 tbsp chopped Calabrian chilis

  • 1 small garlic clove, finely grated

  • Squeeze of lemon

  • Pinch of salt

For the build

  • 4 slices sourdough bread

  • 6 slices Colby Jack cheese

  • Lettuce

  • Tomato slices (seasoned with olive oil, salt, pepper)

  • Butter for toasting

Instructions 

1. Crispy bacon & prosciutto

  • Preheat oven to 400°F.

  • Lay bacon on one tray, prosciutto on another

  • Bake bacon for 15 to 18 minutes until crispy

  • Bake prosciutto for 7 to 9 minutes until delicate and crackly

  • Transfer to paper towels

2. Cook the chicken

  • Pat chicken thighs dry and season generously with salt, pepper, garlic powder, chili powder and smoked paprika.

  • Heat a skillet with olive oil over medium heat

  • Cook thighs 5 to 6 minutes per side until golden and cooked through

  • Rest, then slice thinly

Step 3: Calabrian chili aioli

  • Mix everything together until smooth. Taste and adjust heat and acid.

Step 4: Cheese-crusted sourdough

  • Butter one side of each slice of bread

  • Place 2 slices in a pan, butter side down

  • Add cheese on top

  • Place the other slices on top (butter side up)

  • Cook like a grilled cheese until deeply golden and the cheese melts

  • Then pull them apart so you have two cheesy, crispy inner sides ready to be stuffed.

Step 5: Build

  • Spread Calabrian chili aioli on both sides

  • Layer tomato, lettuce, chicken, bacon, proscuitto and close

This chicken club is a simple upgrade on the classic. Juicy skillet-seared chicken, crispy bacon, and prosciutto are layered with lettuce and olive oil–dressed tomatoes, then finished with a creamy Calabrian chili aioli for a little heat.
It all gets tucked inside sourdough that’s toasted with melted Colby Jack like a grilled cheese, giving you crispy edges and a rich, melty center in every bite.

sandwiches, chicken

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