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Many people enjoy the simplicity and comfort of a classic club sandwich. But if you find that the standard one-level sandwich is not enough, other options include more levels, which is where the Triple Decker Club Sandwich comes in. Below you'll find the directions to make a multi-layered twist on the traditional - the Grilled Chicken Triple Decker Club Sandwich .
Ingredients
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1 chicken breast (tenderloin)
- Avoid chicken patties; they aren't the same taste-wise.
- 3 bread slices (white is most common and preferred)
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2-3 lettuce leaves, sliced
- Avoid a large, thick stack of lettuce; instead, keep it simple and go light on the lettuce.
- Mayonnaise (about 1 / 4 to 1 / 2 cup to use over the entire sandwich)
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2-3 tomato pieces, sliced
- You need these to be of medium thickness—neither too thin nor as chunky as "normally cut!"
- At least 3 bacon strips
Yield: 1 sandwich
Steps
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1Grill the chicken breast tenderloin . The chicken breast will be the "meat" of the sandwich. Ensure the chicken is cooked through so it's white inside, and no pink remains.
- Most restaurants where this sandwich is served can also contain alternative meats, and this sandwich is only one of a few.
- You can also air-fry the chicken, but it's not going to have the classic grilled look with the hash marks from the barbecue grill.
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2Fry the bacon . Place it in a skillet or on a griddle tray and cook it to your desired crispness. Once the bacon looks "done" (browned and crispy) and contains little to no fat, with each strand at least a few inches long, it's ready to use.Advertisement
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3Toast your bread (optional). Use a toaster to toast your bread. You'll want pieces to be light-to golden-brown (but not black) and somewhat crispy.
- Avoid microwaving it, as the microwave won't toast it to perfection.
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1Place down the first slice of bread on a plate. Plan to keep all of the slices aligned the same way, and avoid knobby pieces of bread from the end of the loaf.
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2Smear mayonnaise on this bread piece. Ensure it covers most of the bread, but doesn't run over the side.
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3Place down your grilled chicken breast tenderloin. Place it so its center settles onto the approximate center of the bread.
- Don't worry if the chicken is too long for the bread's outer edges; it can later be trimmed off.
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4Smear both sides of another slice of bread with mayonnaise, and place this bread down onto the stack. Then smear the other side with mayonnaise, while the bread is sitting on top of the chicken.
- Some people find it easier to smear up the first side, then place that slice onto the chicken, and smear up the other while it's on top of the chicken breast tenderloin.
- Keep your slices of even thickness and don't use the end piece of the loaf (so you can smear both sides with mayonnaise) for the desired thickness and taste.
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5Place down your sandwich veggie add-ons. Here, you'll place down your tomatoes and lettuce slices, so they stack up.
- Avoid placing too many slices of tomato on top of one another; instead, place two next to each other.
- Stack the tomato first, then the lettuce on top. Doing so avoids the possibility of the sandwich falling apart once eaten and provides a "base layer" that's less runny closer to the bread and your fingers.
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6Put the bacon on top of the lettuce. Avoid stacking these and instead place them so all three bacon slices are alongside each other.
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7Smear up one last piece of bread with mayonnaise, and ensure this piece is placed with the mayonnaise side down on top of the bacon layer.
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1Cut the sandwich. Traditionalists tend to say there's a difference when it's cut on two diagonals - each meeting at a center point - and right through the center of one of the bacons.
- Do not, ever, pick up the sandwich as it's being cut. It's too fragile to pick up without the next step being done.
- To keep the sandwich neat, trim any excess chicken without cutting the bread. Tuck the cut pieces under the chicken so they stay in the sandwich and keep it looking appetizing.
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2Stab a toothpick through each of the four stacked triangular sections. Restaurants usually stack them this way because the sandwich becomes harder to hold onto once it's ready to eat. Most often, you'll need to use a plate or take-out box, making it tricky to handle by hand.
- If you are eating your sandwich, avoid stabbing a toothpick in the first quarter, and instead do that to the other three quarters of the sandwich and enjoy.
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3Serve the sandwich. Most places serve this sandwich with French fries, but you can choose other sides like steak fries, baked potato, mashed potato, or coleslaw - it's up to you!
- Don't forget to serve it with napkins nearby, if this is a take-home meal. This is a messy sandwich.
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Tips
- You can also marinate the chicken tenderloin before grilling to add flavor. Ideas for marinades include:
- Buttermilk marinade: buttermilk, chopped herbs (fresh chives and parsley), salt and black pepper.
- Herb and garlic marinade: olive oil, lemon juice, a garlic clove, dried oregano, salt and pepper, and smoked paprika.
- A smokier marinade: olive oil, honey, Dijon mustard, smoked paprika, and black pepper.
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Things You'll Need
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2 knives
- 1 butter knife, and 1 knife with a sharper serrated edge.
- 2 frying pans
- Fork
- Stove, skillet, and/or air fryer
- 4 toothpicks
- Plate or take-home box (depending on where and how this is being served)
About This Article
Thanks to all authors for creating a page that has been read 3 times.
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