1tablespoonHerbs de Provenceor seasoning of your choice
4slicesSwiss cheeseGruyere or white American
4slicesthick-cut baconcooked
Ranch Dressing Spread
1tablespoonmilkwhole or non-dairy
0.5tesapoonapple cider vinegarany vinegar will work
0.5cupmayonnaise
1clovegarlicpressed or finely minced
1tablespoonchopped Italian parsley
1.5tablespoonsminced green onion
sea salt and black pepperto taste
0.5avocadosliced or mashed - optional
Instructions
To make Ranch Spread
Add all dressing ingredients to a jar of small bowl and mix together to combine. Place in the refrigerator until ready to use. For avocado ranch - add one-quarter cup of mashed avocado to the ranch dressing.
For the Club Sandwich
Slice the chicken breasts in half to make two thinner halves. Place your hand flat on top of the chicken breast while holding a sharp knife parallel to your cutting board, and slice in half. Sprinkle chicken breasts with seasoning.
If chicken breasts are uneven, simply cover them in plastic wrap and use a rolling pin or flat side of a meat mallet to gently pound them until even.
Heat oil in a griddle or large cast iron skillet over medium-high heat. Add the chicken and cook about 4 to 5 minutes on each side until golden and cooked through. Set aside.
To cook on the grill - preheat grill and brush oil on the grates. Place the chicken on the grill and cook for about 4 to 5 minutes on each side until browned and cooked through.
While the chicken is cooking, spread butter on one side of each slice of sourdough bread. Flip over and spread ranch dressing spread on the opposite side.
Place a chicken breast on top of the ranch spread side of the bread, then top with bacon, slices of tomato, and cheese slices.
Top with the second slice of bread. Place the sandwich, buttered side up in a panini grill or on a cast iron griddle. Place a second pan on top of the sandwiches to weigh them down and help them grill evenly. Cook until the bread is golden brown and the cheese is melting.
Transfer sandwich to a cutting board, add the lettuce leaves, slice in half, and hold each side together with toothpicks or short skewers. Serve immediately.
Notes
If chicken breasts are uneven, simply cover them in plastic wrap and use a rolling pin or flat side of a meat mallet to gently pound them until even.