Chicken, Bacon, and Blue-Cheese Sandwiches |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great flavor combination. You can substitute fresh tomatoes in place of the roasted red peppers in the summer. Recipe is adapted from Sunset Dec. 2007 Ingredients:
4 slices thick-cut bacon |
1/4 cup mayonnaise |
2 teaspoons worcestershire sauce |
1 teaspoon dijon mustard |
1 small garlic clove, minced |
8 slices crusty white bread, lightly toasted |
1/4 cup roquefort cheese or 1/4 cup other soft blue cheese, at room temperature |
4 leaves romaine lettuce (thick stem ends removed) |
8 -10 ounces meat from 1 whole rotisserie-cooked chicken, sliced |
4 jarred roasted red peppers |
1 avocado, cut into thin slices |
Directions:
1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, about 12 to 15 minutes. Drain 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 tablespoons blue cheese.
3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, slices of 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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