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Double-Decker Chipotle Chicken Clubs

September 2009

Double-Decker Chipotle Chicken Clubs

John Kernick enlarge

By: Nancy Silverton
Part of this menu: Double-Decker Chipotle Chicken Clubs and more! »
Consider this a meal trapped in the body of a sandwich.

people tried this recipe.


  • 4 Servings
  • Prep 20 min
  • Cook 15 min

Ingredients:

  • 6 thick-cut slices bacon
  • 1 1/4 cups mayonnaise
  • 5 cloves garlic, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 canned chipotle chile packed in adobo sauce, chopped, plus 2 teaspoons sauce
  • 1/4 cup cilantro leaves, chopped
  • 1/2 rotisserie chicken, skin and bones discarded and meat shredded (about 2 cups)
  • 12 slices white bread, crusts removed, toasted
  • 1/2 bunch watercress, trimmed
  • 1 hass avocado—halved, pitted and thinly sliced lengthwise

Brighten a sandwich with a layer of watercress, which adds a light, spicy flavor.

Directions:

  1. In a large skillet, cook the bacon until browned but not crisp, about 8 minutes; drain. In a bowl, stir together the mayonnaise, garlic and lemon juice; reserve 1/2 cup. Stir the chipotle chile, adobo sauce and cilantro into the remaining mayonnaise mixture; add the chicken and toss.

  2. Place the toasts on a work surface and top 4 slices with some of the chicken salad and watercress. Spread some mayonnaise on both sides of another 4 slices of toast and set on top of the watercress; top with the avocado slices and bacon. Spread the remaining mayonnaise on the remaining 4 toast slices and set into place.

  3. Slice each sandwich into 4 triangles and secure with toothpicks.

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