Contemporary Club Sandwich Recipe
Ingredients
| Mayonnaise | 3/4 Cup (16 tbs) | |
| Chives | 3 Tablespoon, minced | |
| Dried tarragon | 1/2 Teaspoon | |
| Turkey bacon slice | 8 | |
| 2 tomatoes, very thinly sliced | ||
| 12 very thin slices of whole wheat bread, lightlytoasted | ||
| Cooked chicken breast | 1/2 pound, thinly sliced | |
| 1 bunch of watercress, tough stems removed | ||
| Olives | 8 , pitted | |
Directions
1. In a small bowl, mix together mayonnaise, chives, and tarragon. In a large skillet, cook bacon over medium heat, turning, until crisp, about 5 minutes. Drain on paper towels.
2. Spread herbed mayonnaise over one side of each toast slice. Layer bacon and tomatoes between 2 slices of bread and top with third bread slice. Arrange chicken and watercress to make 4 triple-decker sandwiches.
3. Cut each sandwich diagonally into quarters. Skewer each quarter together with a toothpick stuck into an olive and then through sandwich.
2. Spread herbed mayonnaise over one side of each toast slice. Layer bacon and tomatoes between 2 slices of bread and top with third bread slice. Arrange chicken and watercress to make 4 triple-decker sandwiches.
3. Cut each sandwich diagonally into quarters. Skewer each quarter together with a toothpick stuck into an olive and then through sandwich.
Chef
