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Slow Roasted Chicken Club with Bacon, Swiss & Honey Mustard Sauce

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We just had the most wonderful sandwich, and though it’s simple, I just had to share this almost forgotten treat, my Slow Roasted Chicken Club with Bacon, Swiss & Honey Mustard Sauce!

Why is it that when you make it a “club”, it suddenly turns an everyday sandwich into something so special? It instantly looks elegant, and just makes it so much more fun, doesn’t it?

The first time I ever had one was when I was a little girl and my Grandma took me out to lunch. I remember feeling so grown up seated at the table covered with a crisp white linen tablecloth and napkin to match, shiny silverware, water glasses filled with ice and fresh lemon, and when that amazingly pretty sandwich with fancy frilled toothpicks and a delicious deli-style pickle on the side arrived by a real waiter, I just suddenly felt special!

Funny how such a simple sandwich can make such a big impression that lasts a lifetime.


I made these fun, retro-style sandwiches out of some incredibly delicious roast chicken that I had slow-cooked the day before. Only 6 ingredients, and wowza! You’ve got an awesome roast chicken! The first night we had a little of the chicken with our dinner, and the next day we were ready for some leftovers!

I almost used all of the rest of it for either a casserole or pot of soup, but both my hubby and I were craving something a little on the lighter side.

Ok, it was on the lighter side for me because I can only eat a half and I’m stuffed!

But these club sandwiches make such a perfect lunch! I love to have just a half with a small cup of soup! Anything from Chicken Noodle, to Broccoli Cheddar , Velvety Cauliflower, 5-Minute 5-Ingredient Tomato,  to that last cup of Ham ‘n Bean!





Doesn’t that chicken look to DIE for? Believe me when I say, it was. Besides the paprika and pepper sprinkling on top, there’s only 4 more ingredients to make it, too! Including the chicken!  SO easy!! And it all came about from winning a recipe contest on Facebook by Minerva Dairy!

They make the most wonderful butters I’ve EVER tasted! I used their Garlic Herb butter for this, along with another unexpected ingredient! You’re really going to want to make this, so be sure to check it out {here}!!




Club sandwiches will be something that we’ll be enjoying all summer long, especially once my tomato plants start producing! There are a few more this style that I’ll be sharing with you soon, but for now, I think I’ll wait until I have homegrown tomatoes!

Hope you enjoy! And be sure to pop by on Saturday! I’ll have one last sandwich for you that I made with the last of the leftover slow roasted chicken! Until then, have a wonderful week!


Link to my 6 Ingredient Slow Cooker Roast Chicken!

And my Creamy French Dressing is also very good on this!

Slow Roasted Chicken Club with Bacon, Swiss & Honey Mustard Sauce
Yield: 1 - 2 servings

Slow Roasted Chicken Club with Bacon, Swiss & Honey Mustard Sauce


  • 3 slices toasted bread
  • lettuce leaves
  • 4 thin slices tomato, a little salt and pepper
  • 4 slices roast chicken
  • 1 - 2 slices swiss cheese
  • 3 slices crisp-cooked bacon, sliced in half

Honey Mustard Sauce:

  • 1/4 cup regular heavy mayo such as Hellmann's
  • 1/4 cup Miracle Whip salad dressing
  • 2 Tbl. real honey, I used Sage Honey by Sue Bee
  • 2 Tbl. regular table mustard such as French's
  • 1 Tbl. good spicy brown mustard such as Gulden's
  • 1 Tbl. lemon juice, fresh squeezed or concentrate ok to sub


  • To Assemble:
  • Spread one slice of toasted bread with sauce. Top with lettuce, sliced tomato, salt and pepper, 2 warmed or cold roast chicken slices, a slice of swiss cheese, 2 - 3 halved slices of bacon.
  • Spread other slice of toast with sauce and place sauce side down onto bacon. Spread top of slice with more sauce and repeat with sandwich ingredients. Spread last slice of toast with sauce and place on top. Slice corner-to-corner and served tooth picked together for that retro look!
  • To Make Sauce:
  • Whisk or stir all ingredients in medium bowl until creamy.
  • Pour into glass jar, cover, and chill.


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