If you're craving a hearty, flavorful sandwich that feels both fresh and indulgent, you can't go wrong with a Chicken Club Sandwich Recipe. Perfect for lunch, a quick dinner, or a weekend treat, this sandwich delivers juicy chicken, melty cheese, and a nutty pesto twist all hugged by crisp, toasty bread. It’s a modern take that’s satisfying and totally doable in your own kitchen.

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In the Kitchen
Ingredients at a Glance
How to Make Chicken Club Sandwich Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

This Chicken Club Sandwich Recipe is all about layering simple but flavorful elements that come together effortlessly. It’s one of those dishes that feels fancy enough for guests but simple enough for your weeknight routine.

Juicy and Tender Every Time: Using grilled or pan-seared chicken breasts shredded and tossed in walnut basil pesto keeps the meat moist and bursting with flavor.
Golden, Satisfying Finish: Toasting the sourdough baguette in butter or olive oil gives you that perfect crunchy exterior with a faintly rich aroma.
Simple Ingredients, Big Impact: Fresh mozzarella, ripe tomato, and peppery arugula build layers of cool, creamy, and crisp textures that contrast perfectly with the pesto chicken.
Weeknight to Weekend Ready: The prep is straightforward enough for a busy day but special enough to impress anyone you’re feeding.

Ingredients at a Glance

A great Chicken Club Sandwich Recipe starts with fresh, high-quality ingredients. Choosing good bread and fresh produce really lifts this sandwich, plus homemade walnut pesto makes all the difference.

Walnuts: Toast them lightly to deepen their flavor and add a subtle crunch to your pesto.
Fresh Basil: Pick vibrant, fragrant leaves for that classic pesto punch.
Chicken Breasts: Opt for fresh, boneless breasts for easy shredding and juicy texture.
Sourdough Baguette: Look for a baguette with a crunchy crust and airy crumb for the best bite.
Fresh Mozzarella: Use soft, creamy slices that melt beautifully without overpowering other flavors.
Tomato: Choose ripe, firm slices so they hold up without getting soggy.
Arugula: Peppery greens complement the rich chicken and cheese flavors perfectly.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Chicken Club Sandwich Recipe

Step 1 — Toast the Walnuts and Make the Pesto

Start by heating a dry skillet over medium heat. Add the walnuts and toast them for about 2–3 minutes until they’re fragrant and slightly golden, tossing frequently so they don’t burn. Let them cool a bit before blending. Then, pulse the walnuts with basil, garlic, Parmesan, lemon juice, salt, and pepper in a food processor. Slowly drizzle in the olive oil while blending until you get a smooth, slightly chunky pesto. Taste it and adjust seasoning if needed. This homemade pesto brings an amazing nutty, fresh flavor that ties the whole sandwich together.

Step 2 — Cook and Shred the Chicken

Season chicken breasts with salt and pepper, then grill or pan-sear them over medium-high heat for about 5–6 minutes per side. You’ll know they’re done when the internal temperature hits 165°F (74°C) and the juices run clear. Let the chicken rest for a few minutes to lock in moisture before shredding it finely with two forks. Toss the shredded chicken in the walnut pesto until every bite is coated in that vibrant flavor.

Step 3 — Toast the Baguette and Prepare Fillings

Split the sourdough baguette lengthwise and heat a skillet over medium heat. Melt a tablespoon of butter or drizzle olive oil in the pan, then toast each side of the baguette for 2–3 minutes until it’s golden and crisp. This step is crucial because the toasty bread holds up well to juicy fillings without getting soggy. Meanwhile, slice fresh mozzarella and tomato, and rinse the arugula to get everything ready for assembly.

Step 4 — Assemble Your Chicken Club Sandwich Recipe

Layer the pesto-coated shredded chicken evenly over the bottom half of the warm baguette. Add generous slices of fresh mozzarella, then a few tomato slices, finishing with a handful of peppery arugula. Place the top baguette half on, press down slightly, and slice the sandwich in half for easier eating. Serve it warm so the cheese is soft and the bread is still slightly warm. Trust me, that golden crunch combined with the tender chicken is unbeatable.

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Things to Remember

Mastering this Chicken Club Sandwich Recipe is about layering flavors and textures carefully, and timing your toasting and cooking for the best results.

Doneness Cue: The chicken should reach 165°F internally and be juicy but fully cooked.
Temperature Trick: Toast the bread just before assembly to keep it crisp and warm.
Make-Ahead Move: Prepare the walnut pesto a day ahead to develop even richer flavor.
Common Pitfall: Avoid soggy bread by adding juicy fillings at the last minute right before eating.

Ways to Serve It

Finishing Touches

A few fresh basil leaves or a drizzle of extra walnut pesto on top add a final pop of color and flavor. You can also sprinkle a bit of cracked black pepper or a squeeze of lemon juice over the arugula before closing the sandwich to brighten every bite.

Plays Well With

This sandwich pairs wonderfully with crunchy kettle chips, a crisp pickle, or a simple mixed green salad dressed with lemon vinaigrette. The light acidity helps cut through the richness of the cheese and pesto.

Simple Plating Upgrades

Try cutting the sandwich into neat triangles and serve stacked with toothpicks for a party-ready spread. A rustic wooden board and a small bowl of extra walnut pesto for dipping make a beautiful presentation without extra work.

Make-Ahead & Keeping Fresh

Storing Leftovers

Wrap leftover sandwiches tightly in parchment and store in an airtight container in the fridge for up to 2 days. Note that the bread will soften, so it’s best to toast leftover sandwiches again before eating.

Freezing Tips

This sandwich isn’t ideal for freezing once assembled because of the fresh tomato and mozzarella, but you can freeze the walnut pesto separately in an airtight container for up to 3 months. Defrost in the fridge overnight before using.

Reheating Chicken Club Sandwich Recipe Without Drying Out

I’ve found the best way to reheat this sandwich is in a preheated oven or toaster oven at 350°F for about 8-10 minutes. Wrap it loosely in foil to keep the moisture in, then unwrap for the last few minutes to refresh the crust. Microwaving works in a pinch but can make the bread soggy—add a damp paper towel on the side to keep moisture balanced.

Frequently Asked Questions

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Rotisserie chicken is a great shortcut, just shred it and toss with the walnut pesto. It’s a huge time saver and still delicious.

Is walnut pesto very different from traditional pine nut pesto?

Walnuts give the pesto a deeper, earthier flavor with a bit more crunch. It’s a lovely twist that complements grilled chicken beautifully.

How can I prevent the sandwich bread from getting soggy?

Toasting the bread well and assembling the sandwich just before serving are key. Also, placing moist ingredients like tomato and pesto in the center helps avoid sogginess on the outer layers.

Can I make this recipe vegetarian?

Sure! Skip the chicken and add grilled vegetables or extra mozzarella for a filling vegetarian option that still packs flavor.

Final Thoughts

I love how this Chicken Club Sandwich Recipe manages to feel both classic and fresh. The homemade walnut pesto is a game changer and really takes the sandwich from good to unforgettable. Once you give this a try, I bet you’ll find yourself coming back to it whenever you want an easy, satisfying meal that impresses without fuss. So go ahead, gather your ingredients and enjoy a sandwich that’s every bit as tasty as it looks!

Full Printable Recipe