If you’ve ever sunk your teeth into that warm, buttery pretzel bun from Chick-fil-A and thought, this is more than just a sandwich, this Pretzel Cheddar Club copycat is for you. It’s the perfect mix of soft bread with that faint pretzel chew, crispy applewood smoked bacon, melted cheddar, and tender chicken, all brought together with the tangy-smooth kick of Creamy Dijon Mustard sauce. The kind of sandwich that feels like a cozy pub lunch collided with fast-food magic.
Whether you love it with a fried chicken filet, the spicy heat, or the lighter grilled version, this homemade Pretzel Cheddar Club Sandwich brings the full seasonal flavor home, no matter the time of year. Plus, you can tweak the chicken style, bacon crispiness, or sauce to suit your mood.
Table of Contents
How to make Chick-fil-A Pretzel Cheddar Club Sandwich
Start with a good pretzel bun and give it that Chick-fil-A touch by brushing it with melted butter and toasting it until golden. Fry or grill your chicken breast to perfection, top it with cheddar while it’s still hot, then layer on crispy bacon, fresh lettuce, and juicy tomato slices. Don’t skip the Creamy Dijon Mustard sauce, it’s the heart of this sandwich’s flavor profile. Serve warm, and if you’re anything like me, have a little extra sauce on the side for dipping every bite.
Nutrition facts (per sandwich, Original fried version)
Calories: ~730
Total Fat: 36 g
Saturated Fat: 14 g
Carbohydrates: 58 g
Sugar: 9 g
Protein: 44 g
Ingredients (1 sandwich)
Prep Time: 20 minutes (includes sauce prep)
Cook Time: 10–15 minutes
Total Time: 30–35 minutes
Servings: 1
For the Creamy Dijon Mustard Sauce
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1½ teaspoons honey
- 1 teaspoon apple cider vinegar
- Pinch garlic powder
- Pinch onion powder
- Tiny pinch white pepper
For the sandwich
- 1 pretzel bun, split
- 1 tablespoon melted butter (for toasting)
- 1 boneless chicken breast (½–⅝ inch thick), Original, Spicy, or Grilled style (see Variations)
- 1 slice mild or medium cheddar cheese
- 2 strips applewood smoked bacon, crisped
- 1 leaf green leaf lettuce
- 2 medium tomato slices
- ½ tablespoon sauce (plus more for serving)
- Salt and pepper, to taste
Tools you’ll need
- Skillet or grill pan (or outdoor grill)
- Small mixing bowl and whisk (for sauce)
- Tongs
- Measuring spoons and cups
- Knife and cutting board
- Basting brush (for butter)
Instructions
Make the sauce
In a small bowl, whisk mayonnaise, Dijon, whole-grain mustard, honey, vinegar, garlic powder, onion powder, and white pepper until smooth. Chill while you prepare the rest.
Prep and cook the chicken
2. For Original: Brine chicken in ½ cup dill pickle juice + ½ cup water for 30 minutes. Pat dry, dredge in seasoned flour, dip in egg wash, then dredge again. Fry in peanut oil at 350°F until golden and 165°F inside.
3. For Spicy: Same as Original, but add cayenne and paprika to the flour.
4. For Grilled: Marinate in olive oil, lemon juice, rosemary, garlic, salt, and pepper for 1–4 hours. Grill until cooked through.
Toast the bun
5. Brush cut sides of pretzel bun with melted butter. Toast in skillet until golden brown.
Assemble the sandwich
6. Spread a thin layer of sauce on the bottom bun. Layer lettuce, tomato, hot chicken breast with melted cheddar, then bacon. Add a spoonful of sauce on top, then crown with the bun. Serve with extra sauce on the side.
Tips
- Keep the bacon crisp so it stands out against the sauce and chicken.
- If using grilled chicken, bump up the sauce amount, the tang balances the lighter flavor.
- Pretzel buns dry out quickly, so toast them just before assembly.
- Serve immediately for the best texture and flavor.
What to serve with
Classic fast-food style
- Waffle fries: Just like Chick-fil-A. Season with sea salt, and serve piping hot with extra Creamy Dijon or Chick-fil-A Sauce for dipping.
- Coleslaw: A creamy, tangy slaw adds crunch and freshness, balancing the rich sandwich.
- Dill pickle spears: Briny and crisp, they cut through the butter and bacon.
Pub-inspired pairings
- Sweet potato fries: Roast or fry them until caramelized. Their earthy sweetness pairs beautifully with the sharp cheddar and tangy sauce.
- Onion rings: Thick-cut and battered for a sweet-savory crunch alongside the sandwich.
- Roasted Brussels sprouts: Toss with olive oil, salt, and a touch of balsamic glaze for a sophisticated veggie side.
Light and fresh sides
- Mixed greens with vinaigrette: A peppery arugula salad with lemon vinaigrette keeps things crisp and bright.
- Tomato cucumber salad: Cool and juicy, it echoes the tomato in the sandwich.
- Fruit salad: Fresh grapes, apple slices, and melon lighten the meal without fighting the savory profile.
Variations
- Mini Pretzel Cheddar Club: Use slider-size pretzel buns for party snacks or kid-friendly portions.
- Spicy Pretzel Cheddar Club: Swap in a spicy chicken filet, adding cayenne and smoked paprika to your flour dredge for a fiery kick.
- Grilled Pretzel Cheddar Club: Lighten it up with marinated grilled chicken, rosemary, and lemon zest. Great for summer cookouts.
- Double Bacon Pretzel Cheddar Club: For extra smoky crunch, double the bacon and let it peek out of the bun for presentation.
- Vegetarian Pretzel Cheddar Club: Swap the chicken for a crispy breaded portobello mushroom or a plant-based chicken patty.
- Breakfast Pretzel Club: Add a fried egg and swap the tomato for avocado slices for a hearty brunch twist.
Ingredient substitutes
Pretzel Bun
Original: Soft, bakery-style pretzel bun.
Substitutes: Brioche bun (buttery alternative), Kaiser roll (chewier), or homemade pretzel bread.
Chicken Breast
Original: Boneless breast, fried or grilled.
Substitutes: Thigh fillet (juicier), turkey breast cutlet, or plant-based chicken patty.
Cheddar Cheese
Original: Mild or medium cheddar slice.
Substitutes: Colby Jack (milder), smoked gouda (deeper flavor), American cheese (melty and creamy).
Bacon
Original: Applewood smoked bacon.
Substitutes: Hickory smoked bacon, turkey bacon, or vegetarian bacon strips.
Lettuce
Original: Green leaf lettuce.
Substitutes: Romaine (crunchier), butter lettuce (tender), or baby spinach.
Tomato
Original: Medium ripe tomato slices.
Substitutes: Heirloom tomato slices (sweeter), roasted red peppers, or avocado slices.
Creamy Dijon Mustard Sauce
Original: Mayo, Dijon, honey, vinegar blend.
Substitutes: Honey mustard sauce, aioli with Dijon, or Greek yogurt-based honey-Dijon for a lighter version.
Ingredients
- For the Creamy Dijon Mustard Sauce: ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1½ teaspoons honey
- 1 teaspoon apple cider vinegar
- Pinch garlic powder
- Pinch onion powder
- Tiny pinch white pepper
- For the sandwich: 1 pretzel bun, split
- 1 tablespoon melted butter (for toasting)
- 1 boneless chicken breast (½–⅝ inch thick), Original, Spicy, or Grilled style (see Variations)
- 1 slice mild or medium cheddar cheese
- 2 strips applewood smoked bacon, crisped
- 1 leaf green leaf lettuce
- 2 medium tomato slices
- ½ tablespoon sauce (plus more for serving)
- Salt and pepper, to taste
Instructions
Make the sauce
In a small bowl, whisk mayonnaise, Dijon, whole-grain mustard, honey, vinegar, garlic powder, onion powder, and white pepper until smooth. Chill while you prepare the rest.
Prep and cook the chicken 2. For Original: Brine chicken in ½ cup dill pickle juice + ½ cup water for 30 minutes. Pat dry, dredge in seasoned flour, dip in egg wash, then dredge again. Fry in peanut oil at 350°F until golden and 165°F inside. 3. For Spicy: Same as Original, but add cayenne and paprika to the flour. 4. For Grilled: Marinate in olive oil, lemon juice, rosemary, garlic, salt, and pepper for 1–4 hours. Grill until cooked through.
Toast the bun 5. Brush cut sides of pretzel bun with melted butter. Toast in skillet until golden brown.
Assemble the sandwich 6. Spread a thin layer of sauce on the bottom bun. Layer lettuce, tomato, hot chicken breast with melted cheddar, then bacon. Add a spoonful of sauce on top, then crown with the bun. Serve with extra sauce on the side.
