Chicken-Potato Chip Club Sandwiches

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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6 slices bacon

1/2 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


  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 remaining ingredients to make 4 double-decker sandwiches. Gently press each sandwich together and cut in half. Serve with pickles and more potato chips.

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