Name: Chicken-Potato Chip Club Sandwiches
Cook time: P0Y0M0DT0H30M0.000S
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

Directions

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32m Easy 90%

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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

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Chicken-Potato Chip Club Sandwiches

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