Chef Gerard's BT Chicken Sandwich—A Must-Try Recipe

Meet Chef Gerard Brunett who brings his outstanding culinary expertise to The Bunker Bar at the Pete Dye Clubhouse at PGA WEST^®.  As Chef de Cuisine, Chef Gerard draws from an impressive career at top golf clubs and luxury resorts, crafting elevated menus that keep members coming back for more. From Pine Canyon Country Club in Arizona to Classic Club in Palm Desert and Stein Eriksen Lodge in Utah, he has built a reputation for creating standout dining experiences with seasonal flavors and innovative twists.

Before landing at PGA WEST, Chef Gerard shaped menus and dining standards as a Troon Golf Regional Chef and led upscale dining at Pebble Beach Resorts, where he cooked for premier events like the U.S. Open and AT&T Pro-Am. Now, he's sharing one of his go-to lunch favorites—his signature BT Chicken Sandwich. Here's how to bring a little Bunker Bar flavor to your own kitchen:

The BT Chicken Sandwich

 (serves 4)

 

Ingredients:

4 - 6oz. grilled chicken breasts

8 slices sourdough bread

8 slices crisp bacon

8 slices pepperjack cheese

2 small ripe avocados

Roast garlic aioli spread

Butter as necessary

 

Garlic aioli:

¼ cup peeled garlic cloves

2/3 cup mayonnaise

Juice of ½ lemon

Salt and pepper to taste

 

Method: toss garlic lightly in olive oil and bake at 350 degrees until golden brown and soft. Mince well when cool. In a small bowl combine the remaining ingredients and mix well. Refrigerate until needed.

 

 

For the sandwich:

Season and grill the chicken breasts. Cook through and keep warm.

Spread the garlic aioli evenly on the 8 slices of sourdough.

Melt butter in a nonstick skillet and add 4 slices of sourdough bread aioli side up and top with 2 slices of pepperjack, a chicken breast (cut in half if using large slices of sourdough) 2 slices of bacon and ½ sliced avocado. Top with the other slice of sourdough and grill both sides until golden brown. Serve with a nice mixed green or fruit salad on the side.

 

Chef's note: add a bit of arugula to the sandwiches for a more rounded flavor and a bit of texture.