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Ultimate BBQ Stacked Club Sandwich
This big, bold, and outrageously stacked club sandwich is the king of BBQ sandwiches, packed with layers of juicy grilled chicken, smoky bacon, charred steak, and crispy lettuce, all brought together with Harrison’s rich, creamy mayonnaise. Perfect for when you want to go all out on the barbecue!
Course: Main Course
Cuisine: American
Keyword: bacon, cheesesteak, club, mayo, sandwich, sirloin
Ingredients
  • For the Meat:
  • 2 chicken breasts butterflied
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 sirloin steak or ribeye for extra indulgence
  • 1 tsp salt & black pepper
  • 1 tbsp butter
  • 6 rashers streaky bacon
  • For the Sandwich:
  • 6 slices thick-cut sourdough bread
  • Butter for toasting
  • 4 tbsp Mayonnaise
  • 1 tbsp mustard
  • 1 beef tomato sliced
  • ½ red onion thinly sliced
  • 4 leaves crunchy lettuce Romaine or Iceberg
  • 4 slices cheddar cheese
  • Pickles to serve
Instructions
  1. Preheat the grill to 200°C and set up for two zone cooking.
  2. Rub the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and black pepper.
  3. Grill for 5-6 minutes per side over direct heat, until golden and cooked through (internal temp 75°C).
  4. Rest for 5 minutes, then slice thickly.
  5. Season the steak generously with salt & black pepper.
  6. Sear over high heat for 2-3 minutes per side on direct heat, topping with butter in the last minute.
  7. Rest for 5 minutes, then slice into strips.
  8. Place the streaky bacon on the grill and grill until crispy, about 2 minutes per side.
  9. Butter one side of each sourdough slice and toast it briefly on the grill, just until golden and crisp.
  10. Build the Ultimate Stack by spreading mayonnaise on the first slice of toasted sourdough.
  11. Add a layer of crunchy lettuce, thick tomato slices, and crispy bacon.
  12. Spread mustard on the second slice of toast.
  13. Add the grilled chicken, followed by cheddar cheese.
  14. Spread mayonnaise on the final slice of toast.
  15. Pile on the steak strips, red onion slices, and another drizzle of mayo for extra indulgence.
  16. Skewer the sandwich with long cocktail sticks to hold it together.
  17. Slice in half and serve with pickles and extra mayo on the side.