Chicken–potato chip club sandwiches
Chicken–potato
chip club sandwiches
·
Active: 25 min·
Total: 30 min·
Serves: 4
Ingredient
·
6 slices bacon·
½ cup mayonnaise, plus more for spreading·
Juice of 1 lemon·
3 tablespoons chopped fresh herbs (such as dill,
chives and/or parsley)·
1 stalk celery, finely chopped·
3 cups chopped rotisserie chicken (skin removed)·
Kosher salt and freshly ground pepper·
12 slices white sandwich bread, crusts removed·
3 cups potato chips, plus more for serving·
1 tomato, thinly sliced·
Lettuce leaves, for topping·
1 small bunch watercress, large stems removed·
Pickles, for serving
Recipe
1.
Cook the bacon in a large skillet over medium
heat, turning occasionally, until crisp, about 8 minutes. Drain on paper
towels, then break each strip in half.2.
Meanwhile, combine the mayonnaise, lemon juice,
herbs and celery in a large bowl; stir in the chicken. Season with salt and
pepper.3.
Toast the bread and spread with mayonnaise.
Divide half of the chicken salad among 4 slices of toast. Top each with some
potato chips, 1 piece of bacon, 1 tomato slice, some lettuce, watercress and another
slice of toast. Repeat with the remaining ingredients to make 4 double-decker
sandwiches. Gently press each sandwich together and cut in half. Serve with
pickles and more potato chips.
Nutrition: Per
serving: Calories 691; Fat 44 g (Saturated 9 g); Cholesterol 93 mg; Sodium
1,168 mg; Carbohydrate 47 g; Fiber 3 g; Protein 29 g