Chicken-Potato Chip Club Sandwiches
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 691 calorie
- Total Fat
- 44 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 93 milligrams
- Sodium
- 1168 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 3 grams
- Protein
- 29 grams
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 691 calorie
- Total Fat
- 44 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 93 milligrams
- Sodium
- 1168 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 3 grams
- Protein
- 29 grams
Ingredients
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
Directions
- 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.
- Meanwhile, combine the mayonnaise, lemon juice, herbs and celery in a large bowl; stir in the chicken. Season with salt and pepper.
- 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.
