Chicken, Bacon, And Blue-Cheese Sandwiches

• 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.
4. Note: Nutritional analysis is per sandwich.

bacon, mayonnaise, worcestershire, mustard, garlic, crusty white bread, blue cheese, rotisserie chicken, red peppers, avocado

Taken from www.myrecipes.com/recipe/chicken-bacon-blue-cheese-sandwiches (may not work)