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Grilled Chicken Club Sandwiches

Makes 2 sandwiches Sandwich Recipes from

Prep Time: 20 min.


  • 2  boneless skinless chicken breasts (1/2 lb)
  • 4  thin slices Canadian Bacon
  • 2  Kaiser Rolls, cut horizontally into thirds
  • 3  Tablespoons reduced-fat mayonnaise
  • 4  leaves lettuce
  • 2  slices tomato

Cooking Directions:

Preheat gas or charcoal grill. To flatten each chicken breast, place between 2 sheets of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.

  1. When grill is heated, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill.

  2. Cook for 6 to 8 minutes, turning once, until chicken is no longer pink in center.

  3. During last 5 minutes of cooking time, heat bacon on grill, turning once, until hot.

  4. If desired, during last 3 minutes of cooking time, toast Kaiser Roll pieces, cut side down, on grill.

  5. Spread cut sides of roll pieces with mayonnaise.

  6. Cut each chicken breast into 2 pieces.

  7. For each sandwich, on bottom section of roll, place 2 chicken pieces, overlapping if necessary.

  8. Top with lettuce leaf, tomato slice and middle section of roll.

  9. Place 2 Canadian bacon slices on top of middle roll section.

  10. Top with lettuce leaf and top section of roll.

  11. Press each sandwich slightly; spear each with 2 long toothpicks. 

  12. Cut sandwiches in half between toothpicks.

High Altitude (3500-6500 ft): Use medium-low heat.

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