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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

My Private Notes

Name: Chicken-Potato Chip Club Sandwiches
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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