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Chicken Club Sandwich

Source of Recipe


From "The Gourmet Cookbook"



List of Ingredients



• 2 (8-ounce) skinless, boneless chicken breast halves
  
• ½ tsp salt
  
• ¼ cup mayonnaise
  
• 2 Tbsp sour cream (optional)
  
• 3 Tbsp chopped fresh flat-leaf parsley or basil
  
• 1 Tbsp finely grated lemon zest (from 2 lemons)
  
• 1 tsp fresh lemon juice
  
• ¼ tsp cracked black pepper
  
• 6 bacon slices, cut crosswise in half
  
• 6 slices firm white sandwich bread, toasted
  
• 4 Boston lettuce leaves
  
• 4 (¼-inch-thick) large tomato slices
  
• ½ firm but ripe California avocado, peeled, pitted and sliced crosswise (optional)
  






Instructions



1. Combine chicken and water to cover in a 10-inch skillet and bring to a simmer. Reduce heat and simmer, turning once, for 5 minutes. Remove from heat, cover, and let stand until cooked through, 10 to 12 minutes.
   
   
2. Transfer chicken to a plate to cool, and sprinkle with ¼ teaspoon salt. When cool enough to handle, thinly slice on the diagonal.
   
   
3. Stir together mayonnaise, sour cream, parsley, lemon zest, juice, remaining ¼ teaspoon salt and cracked pepper in a small bowl until combined.
   
   
4. Cook bacon in a 12-inch heavy skillet over moderate heat, turning once, until browned, about 6 minutes total. Transfer to paper towels to drain.
   
   
5. Spread each slice of toast generously with mayonnaise mixture. Divide lettuce, tomato, bacon and avocado (if using) between 2 slices. Top each with another piece of toast, mayonnaise side up, then top with chicken and remaining toast, mayonnaise side down. Cut each sandwich into quarters and secure with wooden picks.
   
   
   Makes 2 sandwiches