Spicy Smoked Chicken Bacon Club
It doesn’t get more classic than a club sandwich. The double-decker sandwich is a simple combo of sliced turkey or chicken, bacon, tomato, lettuce and mayo on toasted white bread, stacked high and skewered to keep it all together. Of course, you know I had to make my own twist on this classic and super-size it. My version of the club sandwich is made with juicy smoked chicken with a bit of heat from a hot sauce binder, crispy bacon cooked up on the plancha, topped with tomatoes, red onions, pickles, yellow mustard, spicy mayo and melty cheddar cheese on toasted thick-cut white bread. You can swap out the chicken for turkey if you’re feeling a turkey bacon club, but smoking the meat yourself makes such a difference! Such juicy, tender meat with a hit of smoke. You'll never want to go back to a basic club sandwich after you try this. Keep reading to find out how to make my Spicy Smoked Chicken Bacon Club or jump to the full recipe.
Set smoker to 250F. Spread a thin layer of Island Fire Hot sauce onto your chicken breast roll, on all sides, as a binder. Season with The BBQ Rub.
Place in the smoker for 1.5 hours or until the internal temp is 160F.
When your chicken is about done smoking, cook your bacon to desired doneness on the live-fire plancha. Set aside.
Thinly slice the red onion and tomato, set aside.
Mix 4 tbsp mayo and 2 tbsp Island Fire Hot Sauce (or less, if you want it less spicy).
Slice three thick-cut slices of bread and spread the mayo and hot sauce mix on one side of each piece. Place on the plancha, mayo side down. Add a piece of cheese to each slice and let it melt on the plancha.
Remove the chicken from the smoker once the internal temp reads 160F and place on the plancha to sear on all sides.
Remove the chicken from the plancha and thinly slice.
Remove the bread from the plancha and place on a cutting board to build your sandwich. On two of the slices of bread, add yellow mustard and about 1 tbsp of the mayo and hot sauce mix onto the cheesy side.
Add two slices of tomato on each, then add the sliced onion and pickles. On one of the pieces of bread, add 4 slices of bacon and a healthy portion of slice smoked chicken. Close the sandwich with the undressed piece of bread, cheese side inside.
On the top of this sandwich, add the rest of the bacon and more of the sliced smoked chicken.
Use two wooden skewers through the top of the sandwich to secure it in place. Cut in half on a diagonal and dig in.
And now for the full recipe...
Spicy Smoked Chicken and Bacon Club
Makes 1 large sandwich
Prep time: 10 minutes
Cook time: 1.5 hours
Total time: 1 hour, 40 minutes
Ingredients:
4 skin-on chicken breasts, tied and rolled
8 slices bacon
3 slices cheddar cheese
3 slices hearty white bread
1 tomato
½ red onion
2 tbsp Killer Hogs Hot Dill pickles
4 tbsp mayo
2 tbsp How to BBQ right Island Fire Hot Sauce
2 tbsp Killer Hogs The BBQ Rub
Shredded iceberg lettuce (optional)
1 or 2 large wooden skewers
Yellow mustard (to taste)
How to make the Spicy Smoked Chicken Bacon Club
Set smoker to 250F.
Spread a thin layer of Island Fire Hot sauce onto your chicken breast roll, on all sides, as a binder. Season with The BBQ Rub. Place in the smoker for 1.5 hours or until the internal temp is 160F.
When your chicken is about done smoking, cook your bacon to desired doneness on the live-fire plancha. Set aside.
Thinly slice the red onion and tomato, set aside. Mix 4 tbsp mayo and 2 tbsp Island Fire Hot Sauce (or less, if you want it less spicy).
Slice three thick-cut slices of bread and spread the mayo and hot sauce mix on one side of each piece. Place on the plancha, mayo side down. Add a piece of cheese to each slice and let it melt on the plancha.
Remove the chicken from the smoker once the internal temp reads 160F and place on the plancha to sear on all sides. Remove and thinly slice.
Remove the bread from the plancha and place on a cutting board to build your sandwich. On two of the slices of bread, add yellow mustard and about 1 tbsp of the mayo and hot sauce mix onto the cheesy side. Add two slices of tomato on each, then add the sliced onion and pickles. On one of the pieces of bread, add 4 slices of bacon and a healthy portion of slice smoked chicken. Close the sandwich with the undressed piece of bread, cheese side inside. On the top of this sandwich, add the rest of the bacon and more of the sliced smoked chicken. Then, close the sandwich by flipping the remaining, dressed piece of bread on top, toppings side inside. Use two wooden skewers through the top of the sandwich to secure it in place. Cut in half on a diagonal and dig in.
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