Sunny Anderson's Chicken Club Sandwich Beauty, as seen on The Kitchen, Season 34.
Recipe courtesy of Sunny Anderson

Sunny's Flame-Grilled Chicken Club Sandwich with Grilled Tomato Mayo

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 sandwiches
Club sandwiches really hit the spot when it’s summer. Since I love to grill everything I can get my hands on, I put a new grilled twist on a club sandwich by bringing some char! Every element of this sandwich has a smoky touch, from the bread to the chicken and even the lettuce! And don’t skip the grilled tomato mayo for a tangy touch.


Bread and Lettuce:

Tomato Mayo:



Special equipment:
a large cast-iron grill pan; a high-speed blender
  1. For the bread and lettuce: Preheat a large cast-iron grill pan over medium heat and brush with olive oil using a heat-resistant brush. Season the grill pan with a pinch of salt. Place the bread slices on the seasoned grill pan and toast on both sides until golden brown, 3 minutes per side. Remove to a cutting board.
  2. Repeat with the oil and salt, place the lettuce cut-side down on the grill pan and cook until golden brown, 2 to 3 minutes per side. Remove to the cutting board as well.
  3. For the tomato mayo: On the grill pan, add more oil and salt. Add the onion and tomato slices and cook on both sides until charred and any moisture has evaporated, 2 to 3 minutes per side. Remove and let cool slightly. Add the grilled onion and tomato to a high-speed blender and blend until chopped. Add the mayonnaise, garlic and a few grinds of black pepper. Blend until smooth, scraping down the sides as needed.
  4. For the sandwiches: Chop the lettuce. Slather the tomato mayo on one side of each toasted slice of bread. On 2 of the slices, divide the bacon, lettuce and deli chicken. Top each sandwich with a slice of the remaining bread, tomato mayo-side down. Slice each sandwich diagonally twice and serve with chips.