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Extreme macro close up of a Loaded Chicken Club Sandwich showing the oily sheen of bacon and fibrous chicken texture.

Loaded Chicken Club Sandwich with Creamy Avocado Ranch

A towering, restaurant-style Loaded Chicken Club Sandwich featuring juicy chicken breast, wavy crispy bacon, and a messy avocado ranch spread on toasted sourdough bread. Perfectly textured for the ultimate viral food blog aesthetic.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 sandwich
Course: Dinner, Lunch
Cuisine: American
Calories: 845
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 slices Sourdough bread Thick-cut
  • 6 oz Chicken breast 170g, boneless skinless
  • 4 strips Bacon Thick-cut, cooked wavy
  • 2 leaves Green leaf lettuce Frilly
  • 3 slices Tomato Heirloom or beefsteak
  • 1/2 Avocado Ripe
  • 1/4 cup Mayonnaise 60ml
  • 1 tbsp Buttermilk 15ml

Equipment

  • 1 Cast Iron Skillet
  • 1 Serrated Knife

Method
 

Preparation
  1. Butter sourdough and toast in a skillet until golden brown and porous.
  2. Season and sear chicken breast until juicy and fibrous (internal temp 165°F). Slice thinly.
  3. Cook bacon until wavy with a glistening oily sheen.
  4. Mash avocado with mayo and buttermilk to create a messy, glossy ranch.
  5. Layer sourdough, ranch, lettuce, tomato, chicken, and bacon in two tiers. Slice with a serrated knife.

Notes

Use a serrated knife to keep the layers intact.
Ensure the lettuce is bone-dry to prevent sogginess.