OPEN FACE CHICKEN CLUB SANDWICHES (Adapted from My Recipes)
1 TBSP olive oil
4 (6-ounce) skinless, boneless chicken breast halves (or use a rotisserie chicken)
1/4 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
2 tsp fresh lemon juice
3 TBSP canola mayonnaise
1 ripe peeled avocado, coarsely mashed
4 (1-ounce) slices sourdough bread, toasted
4 pieces green leaf lettuce
2 plum tomatoes, each cut into 6 slices
4 slices center-cut bacon, cooked
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Remove from pan; let stand 5 minutes. Slice. ***You can always use 1-2 rotisserie chickens instead.
Combine remaining 1/8 teaspoon salt, juice, mayonnaise, and avocado in a small bowl; stir until well blended. Spread about 3 TBSP avocado mixture over each bread slice.
Top each sandwich with 1 lettuce leaf, 1 chicken breast half, 3 tomato slices, and 1 bacon slice. And you can top with another slice of bread if you’d prefer, and then slice the sandwiches in halves or fourths for the party.
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