Just take a whiff outside and you’ll know: barbeque season is finally back! And now that it is, we aren’t waiting until the sun goes down to fire up the grill. Drooling for BBQ? Join the club. Get outside and toss your favourite meat or veggies on the barbie while it’s still daytime. Grilling is a quick and easy way to make lunch or snack time resto-worthy.  

Among our faves, this Grilled Chicken Club from Bite Me More is one very mouthwatering reason to get fired up about BBQ season. Take one look at this scrumptious, sky-high sandwich, where toasted rye bread is slathered with homemade Russian dressing and layered with juicy, lime-marinated grilled chicken, creamy avocado, ripe tomatoes and crispy bacon, and you’ll have to fight off those hunger pangs. Why bother?

Chew on this Bbq Chicken Club Sandwich. And report back.


½ cup fresh lime juice
½ cup chopped Italian flat leaf parsley
¼ cup Dijon mustard
2 tbsp olive oil
1 tsp lime zest 
½ tsp kosher salt
½ tsp freshly ground black pepper

6 boneless, skinless chicken breast halves

Creamy Russian Dressing

½ cup mayonnaise
2 tbsp ketchup
1 tbsp white vinegar
2 tsp sugar
1 tsp sweet green relish
¼ tsp kosher salt
¼ tsp freshly ground black pepper

18 slices rye bread
12 romaine lettuce leaves
12 avocado slices 
12 crispy cooked bacon slices
12 vine-ripened tomato slices
Salt and pepper, to taste 


1) For the marinade, in a large bowl, whisk lime juice, parsley, Dijon, olive oil, lime zest, salt and pepper. Place chicken breasts between two sheets of wax paper and pound to even thickness, about ½-inch thick. Add to marinade, cover and refrigerate 2-6 hours.

2) Preheat grill to medium-high heat and oil the grill grate. Discard marinade and grill chicken 5-6 minutes per side or until cooked through. Set aside until you’re ready to assemble sandwiches.

3) For the dressing, whisk mayonnaise, ketchup, vinegar, sugar, relish, salt and pepper in a medium bowl. 
Toast the rye bread slices on both sides. Spread dressing on one side of each toasted slice. Place a lettuce leaf on top of the first slice, topped with 2 avocado slices. Place grilled chicken breast over avocado and season with salt and pepper. Place a second slice on top of the chicken and place another lettuce leaf on top, followed by 2 slices bacon. Top with 2 tomato slices and season with salt and pepper. Cover with the third slice, dressing side facing down. Using 2 long toothpicks, place one on either side of the sandwich to hold it together. Use a sharp serrated knife to cut the sandwich in half. Repeat with remaining 5 sandwiches.

Yield: 6 triple decker sandwiches 

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