Cordon Bleu Clubs

• 8 slices bacon
• 9 slices white bread or 9 slices wheat sandwich bread
• 1 head butter lettuce, chopped
• 14 cup flat leaf parsley, chopped
• 14 cup tarragon leaf
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice or 1 tablespoon white wine vinegar
• 14 cup extra virgin olive oil, plus more for drizzling
• salt and pepper
• 2 (8 ounce) boneless skinless chicken breasts, halved lengthwise
• 8 slices baked ham
• 4 slices swiss cheese
• 8 slices tomatoes

1. Preheat the oven to 375F Bake the bacon on a broiler pan until crisp, about 15 minutes.
2. While the bacon is working, trim and discard the crust from 1 slice of bread, then tear the slice into pieces.
3. Arrange the rest of the bread on a baking sheet and lightly toast in the oven, about 5 minutes.
4. Using a food processor, mix the lettuce, parsley, tarragon, mustard, lemon juice and torn bread.
5. With the machine on, pour in 1/4 cup olive oil to form a thick sauce; season with salt and pepper.
6. In a large skillet, heat a drizzle of olive oil over medium-high heat or heat a grill pan and brush with olive oil.
7. Add the chicken and cook, turning once, until golden, 4 to 6 minutes; season with salt and pepper.
8. Top each of 4 toasts with a chicken breast, 2 ham slices, 1 cheese slice (for melted cheese, broil the sammies for 1 minute), 2 tomato slices, salt, pepper and 2 bacon strips.
9. Spread the lettuce puree on the remaining toasts and set on top.
10. Slice the sammies into 4 triangles each.

bacon, white bread, butter, flat leaf parsley, tarragon leaf, mustard, lemon juice, extra virgin olive oil, salt, chicken breasts, ham, swiss cheese, tomatoes

Taken from www.food.com/recipe/cordon-bleu-clubs-387403 (may not work)