Chicken–potato chip club sandwiches
Chicken–potato
chip club sandwiches
·
Active: 25 min
·
Total: 30 min
·
Serves: 4
Ingredient
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6 slices bacon
·
½ cup mayonnaise, plus more for spreading
·
Juice of 1 lemon
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3 tablespoons chopped fresh herbs (such as dill,
chives and/or parsley)
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1 stalk celery, finely chopped
·
3 cups chopped rotisserie chicken (skin removed)
·
Kosher salt and freshly ground pepper
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12 slices white sandwich bread, crusts removed
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3 cups potato chips, plus more for serving
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1 tomato, thinly sliced
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Lettuce leaves, for topping
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1 small bunch watercress, large stems removed
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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
