Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Football Heroes
Save Recipe Print
Yield:
4 sandwiches
Level:
Easy

Ingredients

Directions

In a small heavy skillet cook the bacon over moderate heat, turning it until it is crisp, transfer it to paper towels to drain, and pour off all but 1 tablespoon of fat from the skillet. In the fat in the skillet the chicken, patted dry and seasoned with pepper, for 6 to 8 minutes, or until it is just springy to the touch, and transfer it to a work surface. Let the chicken stand for 10 minutes and cut it into thin slices. Spread one side of each brioche with some of the mayonnaise, sprinkle it with pepper to taste, and layer 4 of the toasts with a lettuce leaf, a tomato slice, an onion slice, and a bacon slice. Top each sandwich with a brioche toast, a lettuce leaf, an onion slice, a tomato slice, and one fourth of the chicken and cover each sandwich with a brioche toast, pressing it firmly.;

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Classic Club Sandwich

Recipe courtesy of Food Network Kitchen

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Classic Manhattan Cocktail

Recipe courtesy of Ted Allen

Classic Hot Wings

Recipe courtesy of Ree Drummond

Classic Glazed Ham

Recipe courtesy of Food Network Kitchen

Classic Nicoise Salad

Recipe courtesy of Food Network Kitchen

Classic Gin Gimlet

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Latest Stories