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
- Lightly toast bread and spread slices generously with mayonnaise.
- Top two slices of bread with chicken slices.
- Sprinkle with salt and pepper.
- To each, add four pieces of bacon, lettuce to cover the bacon, followed by tomato slices.
- Lightly salt and pepper.
- Top each with second piece of toast, mayonnaise side down.
- 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)