Name: Fried Chicken Club Sandwich Panini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 medium sized boneless skinless chicken breasts, pounded out to an even thickness; 1 1/2 cups flour; 2 teaspoons freshly grated nutmeg; ½ tsp cayenne pepper; 2 tsp salt; 1 tsp freshly ground black pepper; 1 tbsp dry oregano; 1 ½ tsp ground dry sage; 2 eggs; 4 tbsp milk; Sliced Belgian, French or Italian bread; Thinly sliced baked ham; Apple Cider Mayo, recipe below; Fried Chicken Breasts; Sliced tomatoes; Mozzarella Cheese sliced; Butter; Apple Cider Mayo; 1 large head fennel; 2 large firm apples; 2 tablespoons chopped fresh chives; 2 large egg yolks; 1 tablespoon sugar; 4 tablespoons apple cider vinegar; ½ tsp black pepper; ½ tsp salt; ½ to ¾ cup canola oil

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

Fried Chicken Club Sandwich Panini. A beautifully crispy fried chicken breast served with cheese and leftover baked ham in an outstanding panini version of a southern club sandwich.

Fried Chicken Club Sandwich Panini

I was chatting online the other day with a blogging buddy from down south about my plans for some leftover Brown Sugar and Dijon Mustard Glazed Ham.

Barbara Giacometti is a budding blogger and native New Yorker who has been transplanted to Tupelo, Mississippi. There, she keeps alive the family tradition of the great Italian American Sunday dinner.

Thankfully for the rest of us, she shares the experience and amazing authentic recipes with the rest of us in her new blog Sunday At the Giacometti’s.

Fried Chicken Club Sandwich Panini

I have heard from hundreds of transplanted Newfoundlanders from all across the country and around the world over the years since I started this blog.

Barb’s story resonated with me as being much the same as all those native Newfoundlanders out there making Fish ‘n Brewis or Jiggs Dinner from Saskatoon to South Africa.

Her story, like ours, demonstrates the deep connection between memory, family and food. It’s the very thing that makes cooking great meals so worth the effort.

Fried Chicken Club Sandwich inspiration.

While discussing that leftover ham, Barb told me that in the south they make great club sandwiches with baked ham and fried chicken. She suggested I should make one of my tasty paninis using that idea as inspiration.

Well thanks for the suggestion, Barb and here it is! It includes thin sliced baked ham, crispy fried chicken breast, mozzarella cheese, vine ripened tomatoes. Plus, a tangy homemade apple cider mayo!

All of this comes together in a delectable sandwich made with my favorite panini bread. Of course, the fabulous Belgian Loaf from Georgestown Bakery.

This was one terrific lunch which I served with some fennel and apple slaw.

That’s the very same slaw that we serve on our Apple BBQ Pulled Pork Sandwiches. The coleslaw recipe is included there too.

Apple Barbecue Pulled Pork

Boneless Chicken Breast tip for this Fried Chicken Club Sandwich

Deboned chicken breasts for Chicken Parmesan Lasagna.

Deboned chicken breasts forFried Chicken Club Sandwich.

NOTE: I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.

Looking for more chicken dinner ideas. Be sure to check out this collection of our Most Popular Chicken Recipes of the last decade.

Like this Fried Chicken Club Sandwich recipe?

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Originally published 2011.

4 sandwiches

Fried Chicken Club Sandwich Panini

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

A beautifully crispy fried chicken breast served with leftover baked ham and cheese in an outstanding panini version of a southern club sandwich.

Ingredients

For the Fried Chicken Breasts

4 medium sized boneless skinless chicken breasts, pounded out to an even thickness
1 1/2 cups flour
2 teaspoons freshly grated nutmeg
½ tsp cayenne pepper
2 tsp salt
1 tsp freshly ground black pepper
1 tbsp dry oregano
1 ½ tsp ground dry sage
2 eggs
4 tbsp milk

To make the paninis

Sliced Belgian, French or Italian bread
Thinly sliced baked ham
Apple Cider Mayo, recipe below
Fried Chicken Breasts
Sliced tomatoes
Mozzarella Cheese sliced
Butter

For the Apple Fennel Coleslaw

Apple Cider Mayo
1 large head fennel
2 large firm apples
2 tablespoons chopped fresh chives

For the Apple Cider Mayo

2 large egg yolks
1 tablespoon sugar
4 tablespoons apple cider vinegar
½ tsp black pepper
½ tsp salt
½ to ¾ cup canola oil

Instructions

To prepare the fried chicken breasts

Mix together the flour, nutmeg, cayenne pepper, salt, black pepper, oregano and sage.
Whisk the eggs and milk together to make an egg wash.
Dredge the chicken breasts in the flour mixture pressing in on firmly to get good contact.
Next dip the dredged chicken into the egg wash and finally into the flour again for a second dredging, again press the flour mixture on firmly to ensure a good crust.
Drop them in a canola oil filled and preheated 350 degree F deep fryer for about 12-15 minutes depending upon the size of the breasts until a medium golden brown. Alternatively you can fry them in a cast iron skillet with a half inch or so of canola oil in it over medium heat for about 3-4 minutes per side. Drain on a wire rack placed on a cookie sheet.

To make the paninis

Spread butter on two slices of bread, than flip them over so that the butter is on the outside of the sandwich.
Spread Apple Cider Mayo on both pieces of bread. Place a chicken breast on one slice of bread then top with sliced ham, mozzarella and tomatoes in that order.
Top with the second slice of bread place the entire sandwich on a preheated panini press for about 4 minutes until the bread is golden brown and the cheese has melted. Serve with Apple Fennel Coleslaw.

To prepare the Apple Fennel Coleslaw

First prepare the Apple Cider Mayo. In a blender mix together the egg yolks, salt, pepper and sugar. Slowly add a tablespoon of apple cider vinegar.
With the blender on, begin to add the oil in a slow continuous stream, alternately adding a tablespoon of apple cider vinegar, finishing with the oil. Add enough oil to get the mayonnaise to the desired thick consistency.
Cut fennel and apples into very thin slices and julienne cut. Add the chopped chives.
Toss the fennel and apple juliennes with the mayo and serve. (Note: Adjust the amount of mayo in the coleslaw to your own taste. You may not need to use all that you make or you can always use bottled mayo if you prefer.)
First prepare the Apple Cider Mayo

Fried Chicken Club Sandwich Panini