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Weeknight Cooking – Have A Good Dinner (Part 5) - Chicken–potato chip club sandwiches

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Chicken–potato chip club sandwiches

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

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