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Chicken, Bacon, and Blue-Cheese Sandwiches

Leo Gong, Randy Mon
Total time 30 mins
Yield Makes 4 sandwiches
A truly satisfying flavor trio. Prep and Cook Time: 30 minutes. Notes: In summer, this sandwich is great with thick slices of fresh tomato instead of the roasted red peppers.


  • 4 slices thick-cut bacon
  • 1/4 cup mayonnaise
  • 2 teaspoons Worcestershire
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 8 slices crusty white bread, lightly toasted
  • 1/4 cup roquefort or other soft blue cheese, at room temperature
  • 4 leaves romaine lettuce (thick stem ends removed)
  • 8 to 10 oz. meat from 1 whole rotisserie chicken, sliced
  • 8 jarred roasted red peppers
  • 1/2 avocado, cut into 12 thin slices

Nutrition Information

  • calories 516
  • caloriesfromfat 47 %
  • protein 30 g
  • fat 27 g
  • satfat 6.6 g
  • carbohydrate 40 g
  • fiber 2.8 g
  • sodium 997 mg
  • cholesterol 79 mg

How to Make It

  1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.

  2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.

  3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.

  4. Note: Nutritional analysis is per sandwich.