CBLT'S

• 12 thick-cut slices smoked bacon
• 1/2 cup good mayonnaise (recommended: Hellman's)
• 1/2 cup ketchup
• 8 slices good white bakery bread, cut 1/2-inch thick
• 4 to 8 tender green lettuce leaves, washed and spun very dry
• 2 large ripe tomatoes, thickly sliced
• Kosher salt and freshly ground black pepper
• 1 rotisserie chicken

1. Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon on the rack in a single layer.
2. Bake for 15 to 25 minutes, until the bacon is browned and crisp.
3. Drain on paper towels and set aside.
4. Combine the mayonnaise and ketchup in a small bowl and spread each slice of bread with about 1 tablespoon of the mixture and cover with a lettuce leaf.
5. Place 3 slices of bacon on top of the lettuce and then add a layer of tomato slices on top of the bacon.
6. Slice half of the breast of the rotisserie chicken in thick pieces and place a slice of chicken on top of the bacon.
7. Sprinkle liberally with salt and pepper.
8. Reserve the remaining chicken.
9. Spread each of the remaining 4 slices of bread with 1 tablespoon of the mayonnaise/ketchup mixture and place, dressing side down, on the sandwiches.
10. Cut in half and serve.

bacon, mayonnaise, ketchup, white bakery bread, tomatoes, kosher salt, rotisserie chicken

Taken from www.foodnetwork.com/recipes/ina-garten/cblts-recipe.html (may not work)