Lettuce wraps are fine and all, but sometimes you just want a more substantial sandwich. This Paleo club sandwich recipe is the real deal.
How I Made This Paleo
Ah, a mile-high club sandwich. It’s a salty tower blending warm with cool, crunchy with soft. It’s a classic, but it’s typically not Paleo.
That’s mostly because of the bread. It’s very enticing, piled high with layer upon layer of goodness. But that tasty bread is full of grain.
Since we don’t do grain on Paleo (and no, whole grains aren’t cool either), a substitute is necessary. This Keto bread is an awesome option.
It’s grain-free and Paleo, but takes about an hour to bake. Just a quick head’s up to start this recipe before you’re hungry!
It’s possible to make grain-free bread by using alternative flours. This bread calls for almond bread and whey protein powder. You’ll use coconut oil for fat and coconut milk instead of any dairy.
Many club sandwiches are toasted, and you could certainly toast your bread if you’re so inclined.
I think this gives you the best of both worlds. You still enjoy a light and soft loaf of bread, but don’t scarf up grains.
The meat is another potential issue. Some deli meats have added sweeteners or preservatives you might not want to eat. While this recipe calls for chicken breast, if you’d prefer to use lunch meat just make sure to check your labels.
Finally, I did not include mayo in this recipe, but you could certainly use some Paleo mayo if you’d like. Watch out for added sugar or vegetable oil.
What to Serve With Your Club
When I think of a club sandwich, I automatically picture fries or chips on the side. While that’s not an option for Paleo, there are a lot of delicious side dishes you can make instead.
I showed you a detour for bread in this recipe with the Keto version, but you may be wondering if it’s worth the time to bake your own bread.
After all, how bad could a store-bought loaf be? It’s your decision of course, but I urge everyone to really try giving up grains. Once you start reaping the benefits, you’re more likely to get on board with ditching them for good.
Add the olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and cook until golden on both sides. Place the chicken on a rimmed baking tray and continue baking in the oven until cooked through with an internal temperature of 160°F (71°C), about 15 minutes. Remove the chicken from the oven and allow to cool slightly. Slicing into thin strips and season the chicken strips with salt and freshly ground pepper, to taste, and set aside.
Meanwhile, in the same skillet used to cook the chicken, cook the bacon slices until crispy. Remove the bacon from the skillet and place on a paper towel-lined plate to drain.
Place 4 slices of bread on a large cutting board or on 4 plates.
Place the soft lettuce leaves onto each of the 4 bread slices and place an equal amount of tomato slices on the lettuce leaves. Top the sliced tomatoes with the sliced chicken and two pieces of bacon.
Carefully place 2 of the filled bread slices on top of the other 2 filled bread slices.
Place the remaining 5th and 6th plain bread slices on top of the other 2 filled sandwich layers. Cut each sandwich in half to make 4 triple-decker sandwiches.
All nutritional data are estimated and based on per serving amounts.