Classic Chicken Club Sandwich

Place each chicken breast half between plastic wrap and pound gently to an even 1/2-inch thickness so it cooks quickly and evenly.
Season both sides of the chicken with salt, pepper, and garlic powder.
Heat the olive oil in a large skillet over medium heat until shimmering, then add the chicken pieces.
Cook for 4 to 5 minutes per side, undisturbed, until golden brown and the internal temperature reaches 165F; transfer to a plate and let rest 5 minutes.
In the same skillet, wipe out excess oil, then cook the bacon strips over medium heat for 6 to 8 minutes, turning occasionally, until deeply crisp; drain on paper towels.
Toast the bread slices until golden and firm enough to hold up to the fillings without getting soggy.
Spread mayonnaise generously on one side of each piece of toast.
For a triple-decker club, layer as follows on the bottom slice: lettuce, tomato, chicken, a second slice of toast (mayo both sides), then bacon, cheese if using, and more lettuce, topped with the final slice of toast.
Press down gently on the sandwich to help it hold together, then secure with toothpicks at the corners.
Slice the sandwich diagonally into quarters or halves and serve immediately, while the bacon is still warm and crisp.

Toasting the bread well is essential; untoasted bread turns soggy fast under mayo and tomato juice.

Let the chicken rest a few minutes after cooking so it stays juicy instead of drying out when sliced for the sandwich.