Double-Decker Chipotle Chicken Clubs

Double-Decker Chipotle Chicken Clubs
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

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.

Slice each sandwich into 4 triangles and secure with toothpicks.