1. Preheat your oven to 350°F and preheat your grill for about 15 minutes bringing it to 500°F.

2. Lay the bacon on a sheet tray and bake for 20 minutes, until crispy. Once crispy, remove the bacon from the oven and transfer to a plate lined with paper towels.

3. While the bacon is cooking, season the chicken lightly with salt and pepper. Then grill the chicken on each side for about 3 minutes until caramelized. Remove and set aside.

4. Slice the French loaf lengthwise making three even, long slices for the top, middle, and bottom of the club sandwich. Toast lightly in the oven for 4-7 minutes at 350°F.

5. While the bread is toasting, prepare the lettuce and slice the tomatoes. To cut iceberg lettuce into steaks, cut off the bottom to remove the core. Then, slice the lettuce into 1-2 inch thick pieces. Season the sliced tomatoes with Kinder’s The Blend Seasoning.

6. Remove toasted bread from the oven and set it on a cutting board.

7. To assemble, spread mayonnaise on the bottom slice of toasted bread, then add a layer of lettuce and the grilled chicken, drizzle with Kinder’s Sweet BBQ sauce.

8. Next, spread mayonnaise on both sides of the second slice of bread and place it on top. Add more lettuce and seasoned tomatoes.

9. Break the bacon into halves, layering them on top of the tomatoes and drizzle with more sauce.

10. Spread mayonnaise on the final slice of bread and top off your sandwich.

11. Insert picks or toothpicks and cut into 4-6 slices.

Tip #1

The trick to keeping your chicken sticking to the grill? Dip a towel in high-smoke-point oil like vegetable or canola oil and use tongs to rub it on the hot grill grates just before cooking.

Tip #2

Want to send it over the top? Reserve your bacon fat to amp up your toast. Simply reserve your bacon fat on the tray when you remove your crispy, cooked bacon. Place the bread on the same sheet tray allowing the bread to absorb some of the excess bacon fat and toast lightly in the oven for 4-7 minutes at 350°F.