Chicken, Bacon, and Blue-Cheese Sandwiches
A truly satisfying flavor trio. Prep and Cook Time: 30 minutes. Notes: In summer, this sandwich is great with thick slices of fresh tomato instead of the roasted red peppers.
Total: 30 minutes
Yield: Makes 4 sandwiches
Ingredients
4 slices thick-cut bacon
1/4 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon Dijon mustard
1 small garlic clove, minced
8 slices crusty white bread, lightly toasted
1/4 cup roquefort or other soft blue cheese, at room temperature
4 leaves romaine lettuce (thick stem ends removed)
8 to 10 oz. meat from 1 whole rotisserie chicken, sliced
8 jarred roasted red peppers
1/2 avocado, cut into 12 thin slices
Preparation
1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.
2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.
3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.
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