SPICY BBQ CHICKEN CLUB SANDWICH

Steps:

• The night before the tailgate, cover each chicken breast loosely with plastic wrap and pound each one to a thickness of about 3/8-inch. Season both sides of each breast generously with the BBQ dry rub, then place them in a covered container in the refrigerator overnight. The next day, let the breasts come back to room temperature for about 30 minutes before grilling. Over a grill set on medium-high heat, grill the bacon strips on both sides to a crisp doneness. Remove the bacon to a plate lined with paper towels to drain. Grill the chicken breasts until nicely browned on the first side, about 3 minutes. Turn the breasts over and brush the top side with some BBQ sauce. After cooking for 2 more minutes, place a slice of cheese on top of each breast. When the cheese begins to melt, remove the breasts from the grill to a plate and loosely cover them with foil to stay warm. Meanwhile, brush each onion slice with oil and place them on the grill. Cook for about 3 minutes, then flip the onion slices over and grill until lightly charred. Remove the onions from the grill to a plate. Brush one side of each slice of bread with the melted butter and place them buttered-side-down on the grill. Cook the bread for about 30 seconds, then flip over and grill for another 30 seconds. Remove the bread to a platter. Sprinkle each slice of tomato with salt and pepper, to taste. To assemble, place a grilled chicken breast on each of 4 slices of bread with the buttered side facing up. Place 2 slices of bacon over each breast. On top of the bacon, place a grilled onion slice, then a seasoned tomato slice and then a lettuce leaf. Finally, brush the other 4 bread slices on the buttered side with some BBQ sauce and place them sauce-side-down on top of the sandwiches. Serve immediately.