Carl's Jr. Chicken Club
The first days receipts at Carl Karcher's just-purchased hot-dog cart in 1941 totaled $14.75. Peanuts, right? But Karcher was determined to make it big. So during the next two years he purchased several more stands throughout the Los Angeles area, later expanding into restaurants and diversifying the menu. In 1993, what had once been a business of one tiny hot-dog cart had become a multi-million-dollar company with 642 outlets. From $14.75 on the first day to today's $1.6 million in daily receipts, old Carl was on the right track.
Source: More Top Secret Recipes by Todd Wilbur.
- 2 skinless chicken breast fillets
- 1 cup teriyaki marinade (Lawry's is best)
- 4 whole wheat hamburger buns
- 8 slices bacon
- 1/4 cup mayonnaise
- 1 cup alfalfa sprouts, loosely packed
- 4 iceberg lettuce leaves
- 4 large tomato slices
- 4 slices Kraft Swiss Cheese Singles
1. Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes.
2. Preheat a clean barbecue to medium grilling heat.
3. Brown the faces of each bun in a frying pan on the stove. Keep the pan hot.
4. Cook the bacon in the pan until crisp, then set aside.
5. Grill the chicken breasts 5 to 8 minutes per side, or until cooked through.
6. Spread about 1/2 tablespoon of mayonnaise on the face of each bun, top and bottom.
7. Divide the sprouts into 4 portions and add those to each bottom bun.
8. On the sprouts, stack a lettuce leaf, then a slice of tomato.
9. Place one chicken breast half on each of the sandwiches, atop the tomato.
10. Next, stack a slice of Swiss cheese on the chicken, and then the 2 pieces of bacon, crossed over each other.
11. Top off the sandwich with the top bun.
12. Microwave for 15 seconds on high.
Makes 4 sandwiches.
Tidbits: Since this recipe was written, Carl's Jr. has stopped putting alfalfa sprouts on their sandwich. Keep the sprouts for a retro Chicken Club, or nix them for the updated version.
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