Chicken and Bacon Club Sandwich for 2 |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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(Techinically, I think a club salad has three slices of bread.) Anyway, who's counting? This sandwich recipe was inspired by Annabelle's Bistro in San Fransisco, California. The restaurant makes their own potato chips; fortunately we have Oregon-made Kettle Chips to fill in the position nobly. For our sandwiches, I tried a combination of two flavors of Kettle Chips: Sweet Onion and Backyard Barbecue. Turkey can replace chicken if you wish. Ingredients:
4 slices bread (sourdough, wheat, etc. your choice) |
mayonnaise |
2 -4 slices roasted chicken breast (or smoked chicken, turkey) |
loose leaf lettuce |
4 slices tomatoes |
4 slices pepper bacon, cooked crisply and drained |
2/3 cup barbecued-flavored potato chip, approximately |
cracked black pepper (optional) |
Directions:
1. First decide if you want your bread toasted.
2. To make the sandwiches: Smear each slice of bread with mayonnaise.
3. Add the lettuce, tomatoes slices, bacon and potato chips. Place other slice of bread on top and cut in half or into quarters.
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