Club Sandwiches

• 4 slices good white bread, either Pepperidge Farm or from a light homemade loaf
• Homemade mayonnaise
• 2 to 4 thin slices breast of chicken, either roasted or poached, on the bone, for the occasion
• Salt and freshly ground pepper to taste
• 8 slices thick bacon, crisp
• 1 ripe tomato, thinly sliced
• 2 lettuce leaves, either iceberg, romaine or Boston (I love Boston best on this), rinsed and dried

1. Lightly toast bread and spread slices generously with mayonnaise.
2. Top two slices of bread with chicken slices.
3. Sprinkle with salt and pepper.
4. To each, add four pieces of bacon, lettuce to cover the bacon, followed by tomato slices.
5. Lightly salt and pepper.
6. Top each with second piece of toast, mayonnaise side down.
7. Cut both sandwiches in half and serve.

white bread, mayonnaise, thin slices breast of chicken, salt, bacon, tomato, either

Taken from cooking.nytimes.com/recipes/11873 (may not work)