Salad club sandwich

Yield: 2 sandwiches

Measure Ingredient
¼ cup Mayonnaise; reduce calorie
¼ cup Sour cream; nonfat
2 ounces Bleu cheese; crumbled
4 slices Turkey bacon
½ \N Avocado; peeled & thinly
\N \N . sliced lengthwise
1 tablespoon Lemon juice
2 \N Wheat rolls
1 \N Egg; hard-boiled & thinly
1 teaspoon Chives; snipped
\N \N Black pepper to taste
\N \N . sliced lengthwise
¼ pounds Chicken breast; cooked &
\N \N . thinly sliced
1 \N Tomato; thinly sliced
1 teaspoon Chives; snipped
2 larges Bibb lettuce leaves



Prepare the bleu-cheese mayonnaise. Combine the mayonnaise and sour cream in a bowl. Add the bleu cheese, chives and pepper; blend with a fork so that the mayonnaise has a slightly chunky texture. Set aside.

Cook the turkey bacon over medium heat until just cooked through but not too crispy. Drain on paper towels. Set aside.

Coat the avocado slices in the lemon juice to prevent discoloration.

Halve the rolls and scoop out some of the interior. Spread both sides of each bun with the bleu-cheese mayonnaise. Lay egg slices over the bottom halves. Cover with the avocado slices and top evenly with the chicken. Cover with the tomato slices and sprinkle with chives.

Add two bacon slices to each, then a lettuce leaf and cover with the tops of the buns.

Nutritional Information: per sandwich: 539 calories, 19g fat, 152mg cholesterol (per 2 Tbsp bleu-cheese mayonnaise: 98 calories, 8g fat, 16mg cholesterol)

** Dallas Morning News -- Sunday insert Parade Magazine September 24, 1995 **

Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-15-95

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