A proper club sandwich is one of those diner classics that never really goes out of style. It is stacked, crisp, salty, creamy, and filling, with toasted bread, juicy chicken, bacon, iceberg lettuce, tomato, and mayonnaise, then served the right way with fries, pickles, and a little coleslaw on the side.

This version is based on my YouTube video, with a few adjustments since publication. I still keep the spirit of the original plate, but I now write it with clearer proportions, a more dependable assembly order, and a few small details that help the sandwich hold together better from the first bite to the last.

What Makes This Club Sandwich Different

This is not a crispy chicken sandwich, and it is not a grilled chicken breast sandwich either. A classic Montreal-style club is built with sliced chicken, toasted sandwich bread, bacon, lettuce, tomato, and mayonnaise, then cut into four triangles and served as a full plate. It is closer to a traditional diner lunch than a fast food burger, and that is exactly the charm.

I make it this way because poached chicken breast stays tender when handled properly, especially if it is cooked in a well-seasoned broth and kept moist until slicing. That gives you a cleaner, juicier filling than dry pan-cooked chicken. It also lets the bacon, tomato, lettuce, and mayo do their work without the sandwich becoming too heavy.

If you like keeping homemade basics on hand, this is also the kind of sandwich that gets even better with a batch of homemade mayo or a quick garlic mayo.

Ingredients Notes

The bread matters more than people think. Use soft white sandwich bread that toasts well without becoming too brittle. You want crisp edges and enough structure to support three layers, but not toast so hard that it shatters when you cut it.

For the chicken, use cooked chicken breast that has been gently poached in a seasoned broth if possible. That is the closest approach to the original video and it gives the sandwich its classic texture. You can also use leftover roast chicken, but sliced poached breast gives a cleaner diner-style result. If you want other ways to prep chicken ahead of time, my guide to easy chicken marinades is helpful for meal planning, even though this particular sandwich is not a marinade-based recipe.

Iceberg lettuce is the right lettuce here. It gives the cool crunch a club sandwich needs. Romaine is fine in many salads, including a good homemade Caesar salad, but iceberg works better inside this sandwich because it stays compact and crisp.

Tomatoes should be ripe but firm. Slice them, then pat them dry. That one small step helps keep the toast crisp.

For the side, go classic. Serve the sandwich with Belgian-style fries, a spoonful of Quebec-style cabbage salad, and a couple of dill pickles. That turns a sandwich into a real lunch plate.

Why This Recipe Works

This recipe is hearty and satisfying, but it still has balance. The chicken adds protein, the lettuce and tomato keep it fresh, and the mayo ties everything together without needing a heavy sauce. It is the kind of lunch that feels right in summer with cold slaw and pickles, but it also works year-round when you want an old-school comfort meal with hot fries.

It also fills a different place on the site than something like a crispy fried chicken sandwich or crispy homemade fried chicken. Those recipes are all about crust and crunch. This one is about layered texture, juicy sliced chicken, and that unmistakable diner plate presentation.

Step-by-Step Instructions

1. Prepare the chicken

If your chicken is already cooked, warm it gently and slice it thinly. If you are cooking it fresh, poach the breasts in a seasoned broth just until done, then let them rest in the warm broth for a few minutes before slicing. Do not boil them aggressively or they will turn stringy and dry.

You want enough chicken to cover the bread in an even layer without piling it so high that the sandwich slips apart.

2. Cook the bacon

Cook the bacon until crisp, then drain it well on paper towel. Crisp bacon is important here because soft bacon blends into the mayo and disappears. A proper club needs that distinct salty bite in every layer.

3. Toast the bread

Toast all six slices of bread until golden. The toast should be firm enough to hold the fillings, but still slightly tender in the middle. Over-toasted bread makes the sandwich harder to cut cleanly.

4. Prep the vegetables

Shred or cut the iceberg lettuce into sandwich-friendly pieces. Slice the tomato and pat the slices dry. Season the tomato lightly with salt and pepper if you want the sandwich to taste fuller and more defined.

5. Build the first layer

Lay down the first slice of toast and spread on a thin layer of mayonnaise. Add lettuce, then tomato, then sliced chicken, then bacon. Keep the layers even and avoid overhanging pieces.

6. Add the second layer

Set the second slice of toast on top. Spread it with more mayonnaise, then repeat with lettuce, tomato, chicken, and bacon. This second layer is what gives a club sandwich its signature look and height.

7. Finish and secure

Top with the third slice of toast. Press very lightly, just enough to stabilize the sandwich. Insert four toothpicks across the sandwich, roughly centered in each quarter, then cut diagonally into four triangles.

That detail matters. The toothpicks hold the layers in place while you cut and plate.

8. Plate it the classic way

Arrange the four triangles on the plate. Add fries, a little coleslaw, dill pickles, and extra mayo if you like. A spoonful of homemade ketchup is also excellent with the fries.

A Few Practical Tips

Do not overload the sandwich with chicken. This is one of the most common mistakes. Too much chicken makes the sandwich tall but messy, and the other ingredients disappear.

Do not skip drying the tomatoes. Moisture is the fastest way to ruin the toast.

Do not spread too much mayo. You want richness, not a slippery sandwich. If you love sauces, serve extra on the side instead. That is where a quick garlic mayo or even a different sandwich sauce can come in handy.

If you are making lunch for a group, you can prep the chicken, bacon, lettuce, tomato, slaw, and sauces ahead of time, then toast and assemble at the last minute. That gives you the best texture.

Substitutions

If you do not have poached chicken breast, leftover roast chicken works well. A chicken thigh version is more flavorful but less traditional. For other weeknight chicken ideas, recipes like creamy lemon garlic chicken or easy creamy Cajun chicken thighs bring a completely different style, but they show how versatile chicken can be when you want to change things up.

Turkey can replace chicken if you have leftovers, though the result leans more toward a North American holiday sandwich than a classic diner club.

Romaine can replace iceberg, but the sandwich will feel less traditional. Green leaf lettuce is acceptable, though softer.

For sauce, plain mayo is classic. Garlic mayo works nicely. A maple mayo can be fun, but it changes the profile and moves away from the classic version.

If you want a lighter plate, serve the club with slaw and pickles only. If you want the full casse-croute feel, keep the fries.

FAQ

Can I make this club sandwich ahead of time?

You can prep the components ahead, but assemble it just before serving. Once built, the tomato and mayo start softening the toast.

What is the best chicken for a club sandwich?

Gently poached chicken breast is the most classic choice for this style. It slices neatly and stays juicy when not overcooked.

Can I use rotisserie chicken?

Yes, but slice it neatly and avoid overly seasoned skin if you want the classic diner-style flavor.

Why use three slices of bread?

That middle slice is part of the identity of a club sandwich. It creates two layers of filling and gives the sandwich its signature look.

What goes best on the side?

Fries, dill pickles, and coleslaw are the most traditional. A salad also works, especially if you want a fresher plate. Something like a chicken Cobb salad has similar flavors in a lighter format.

What to Serve With / Suggested Posts

If you want to build out the full diner experience, serve this sandwich with crispy Belgian-style fries, traditional Quebec coleslaw, and a side of homemade mayo or garlic mayo.

If you want more chicken recipes in the same general comfort-food spirit, take a look at my crispy homemade fried chicken, crispy chicken nuggets, air fryer chicken tenders, and crispy chicken sandwich.

Montreal Club Sandwich with Fries and Coleslaw

Print The Recipe Pin The Recipe

Prep Time 20

Cooking Time 20

Category sandwich

Cuisine Canadian

Portions 2 Portions

Calories 450 kcal

Ingredients

6 slices white sandwich bread
12 oz cooked chicken breast thinly sliced
8 slices bacon
1 large tomato sliced
1/4 head iceberg lettuce cut into sandwich-sized pieces
1/3 to 1/2 cup mayonnaise
Salt and black pepper to taste
8 toothpicks
For serving
1 to 1 1/2 lb fries
1 cup coleslaw
2 dill pickles halved
Extra mayonnaise optional

Instructions

Cook the bacon until crisp and drain well.
Toast the bread until golden.
Slice the chicken thinly. If possible, use chicken breast that was gently poached in seasoned broth.
Slice the tomato and pat it dry. Prepare the iceberg lettuce.
Spread mayonnaise on one slice of toast. Add lettuce, tomato, chicken, and bacon.
Top with a second slice of toast, spread with mayonnaise, and repeat the lettuce, tomato, chicken, and bacon.
Finish with the third slice of toast. Insert 4 toothpicks and cut into 4 triangles.
Serve with fries, coleslaw, dill pickles, and extra mayo on the side.

Video

Notes

FAQ