top of page

Spicy Smoked Chicken Bacon Club


the spicy smoked chicken bacon club sandwich

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.


rolled chicken breasts being seasoned

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.


the seasoned rolled chicken going into the smoker

Place in the smoker for 1.5 hours or until the internal temp is 160F.


bacon being cooked on the alchemy plancha

When your chicken is about done smoking, cook your bacon to desired doneness on the live-fire plancha. Set aside.


red onion being thinly sliced

Thinly slice the red onion and tomato, set aside.


hot sauce being poured into a bowl with mayo to make spicy mayo

Mix 4 tbsp mayo and 2 tbsp Island Fire Hot Sauce (or less, if you want it less spicy).


thick-cut white bread on the Alchemy plancha with sliced of cheddar cheese

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.


the smoked chicken being put on the plancha to sear

Remove the chicken from the smoker once the internal temp reads 160F and place on the plancha to sear on all sides.


the smoked chicken being thinly sliced

Remove the chicken from the plancha and thinly slice.


the spicy mayo and yellow mustard being spread onto the toasted bread with melted cheddar cheese

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.


making the first sandwich of the double decker club with tomato, onion, pickles, bacon and smoked chicken

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.


adding more sliced smoked chicken onto the first sandwich to build the second layer of the club sandwich

On the top of this sandwich, add the rest of the bacon and more of the sliced smoked chicken.


the spicy smoked chicken bacon club sandwich cut in half

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.


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.



Commentaires


Jump to recipe Canadian Breakfast Sandwhich

Recipe Categories

chef-Matt-Basile-headshot-photograph.jpg

Matt Basile

MEET THE CHEF

76.png

Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

bottom of page