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Leo Gong, Randy Mon Photo by: Leo Gong, Randy Mon

Chicken, Bacon, and Blue-Cheese 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.

Sunset DECEMBER 2007

  • Yield: Makes 4 sandwiches
  • Total: 30 Minutes


  • 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


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.

Note: Nutritional analysis is per sandwich.

Nutritional Information

Amount per serving
  • Calories: 516
  • Calories from fat: 47%
  • Protein: 30g
  • Fat: 27g
  • Saturated fat: 6.6g
  • Carbohydrate: 40g
  • Fiber: 2.8g
  • Sodium: 997mg
  • Cholesterol: 79mg

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Chicken, Bacon, and Blue-Cheese Sandwiches Recipe