Chipotle Chicken Club Sandwich – A Cleaned-Up Classic You’ll Crave
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If the idea of a healthy chicken club sandwich sounds like a great lunch idea to you, then you have to try this Chipotle Chicken Club Sandwich. It’s a grilled chicken sandwich with bacon that will fill you up and keep you that way well until dinner time.
Want more healthy sandwich recipes? Try this Healthy Pulled Pork Sandwich, this Carolina Gold BBQ Chicken Sandwich, or this Jalapeño Popper Grilled Cheese Sandwich.
This delicious chipotle chicken sandwich gives you a smoky chipotle mayo, juicy grilled chicken, and crisp turkey bacon that will completely replace any sandwich you could ever want from a drive-thru. It’s perfect for lunch meal prep, game day, or a quick weeknight dinner. I recommend doing what I did and have half the sandwich with a salad for dinner and half for lunch the next day.
Why You’ll Love This Sandwich
- High-protein and satisfying.
- Spicy, smoky flavor without overpowering heat.
- Easy to prep ahead.
- Customizable (gluten-free, dairy-free, grain-free options).
What You’ll Need To Make A Chipotle Chicken Club Sandwich
- Boneless, skinless chicken breasts
- Salt
- Pepper
- Paprika
- Garlic powder
- Onion powder
- Whole-grain bread – I used a spelt sourdough.
- Turkey bacon – No sugar added.
- Pepper Jack cheese
- Avocado
- Leafy green lettuce
- Red onion
- Mayonnaise – No sugar added or homemade.
- Canned chipotle chiles in adobo – No sugar added.
- Honey
- Fresh garlic
Pro Recipe Tips
- Adjust the spice level by adding more or less chipotle.
- Use leftover grilled chicken to save time
- Toast your bread or wrap for texture
- Prep the chipotle mayo in bulk. It works great for a ton of different things.
How To Make A Chipotle Chicken Club Sandwich (Step-By-Step)
In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Rub the mixture evenly over both sides of the chicken cutlets.
Grill the chicken however you like, or heat a skillet over medium-high heat with a little oil. Cook the chicken for about 4–5 minutes per side, or until cooked through and nicely browned. Internal temperature should reach 165Fº. Set aside to rest.
In a bowl, whisk together mayonnaise, chopped chipotle chiles with sauce, honey, garlic, and paprika until smooth.
Lightly butter or oil the sourdough slices and toast in a skillet, or don’t use oil/butter and toast them in a toaster until golden and crisp.
Spread chipotle sauce on one slice of toasted bread. Layer on grilled chicken, an extra spoonful of sauce, a slice of pepper jack cheese, 2 slices of bacon, a few red onion slices, and lettuce. Spread mashed avocado on the second slice of bread and place it on top to complete the sandwich. Repeat with remaining ingredients to make 4 sandwiches.
Variations And Substitutions
- Gluten-free? Use GF bread or lettuce wrap
- Dairy-free? Use avocado oil mayo
- No grill? Use pan-seared or rotisserie chicken
- Additions: caramelized onions or pickled jalapeños
How To Store And Reheat
- Best eaten fresh.
- Store ingredients separately for meal prep.
- Chipotle mayo keeps for 4–5 days in the fridge.
Serving Suggestions
Serve this with any of the following:
- A green salad
- A baked sweet potato
- Southwestern Quinoa salad
- Cucumber slices
FAQs
Can I Make This Chipotle Chicken Club Sandwich Ahead Of Time?
This is best assembled fresh, so if you need to prep, it’s best to prep the individual components and then assemble right before eating.
What’s The Best Bread To Use?
I used a spelt sourdough bread I found, and it was super good. But I think any whole-grain bread will work well here. Pick your favorite. Opt for bread with no added sugar.
How Do I Make This Low Carb?
Wrap this in lettuce instead of using bread. Or use a low-carb bread.
If you try this sandwich, let me know below!
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Chipotle Chicken Club Sandwich Recipe
Ingredients
Sandwich
- 2 medium boneless, skinless chicken breasts (halved horizontally to make 4 cutllets)
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. paprika
- 1 tsp. garlic powder (or garlic granules)
- 1 tsp. onion powder (or onion granules)
- 8 slices whole grain bread (no sugar added)
- 8 slices cooked bacon (no sugar added)
- 8 slices pepper jack cheese
- 1 medium avocado (mashed)
- leafy lettuce (such as green leaf or romaine)
- ½ medium red onion (thinly sliced)
Sauce
- ¾ cup mayonnaise (no sugar added)
- ¼ cup canned chipotle chilis in adobo (chopped with sauce)
- 1 tbsp. honey
- ½ tbsp. minced garlic
- 1 tsp. paprika
Instructions
- In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Rub the mixture evenly over both sides of the chicken cutlets.
- Grill the chicken however you like, or heat a skillet over medium-high heat with a little oil. Cook the chicken for about 4–5 minutes per side, or until cooked through and nicely browned. Internal temperature should reach 165Fº. Set aside to rest.
- In a bowl, whisk together mayonnaise, chopped chipotle chiles with sauce, honey, garlic, and paprika until smooth.
- Lightly butter or oil the sourdough slices and toast in a skillet, or don't use oil/butter and toast them in a toaster until golden and crisp.
- Spread chipotle sauce on one slice of toasted bread. Layer on grilled chicken, an extra spoonful of sauce, a slice of pepper jack cheese, 2 slices of bacon, a few red onion slices, and lettuce. Spread mashed avocado on the second slice of bread and place it on top to complete the sandwich. Repeat with the remaining ingredients to make 4 sandwiches.
Notes
Nutrition
