Chicken club sandwiches

Yield: 4 servings

Measure Ingredient
2 \N Pieces cooked chicken breasts (apporx 1 to 1-1/2 lbs)
8 slices Bacon
8 slices Sandwich bread, toasted
¼ cup Mayonnaise
8 \N Thin slices tomato
8 \N Lettuce leaves (iceberg or romaine)

Potato chips and/or bread and butter pickle slices Cook bacon, drain and pat the grease off with paper towels. Cut each chicken breast into 4 thin crosswise slices. Spread one side of each piece of toast with ½ tbsp mayonnaise. Top with sliced chicken, 2 slices bacon, 2 slices tomato and 2 lettuce leaves. Place remaining toast, with mayonnaise sied down, on top of lettuce. Stick toothpick 1 inch from each corner of sandwich to hold it together. Cut sandwich in half, crosswise and lengthwise, to form 4 squares. Pile onto large plate with handful of chips and/or some pickles. Makes 4 servings.

Origin: Province Newspaper, April 21, 1993. Shared by: Sharon Stevens.

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