Chicken, Bacon, and Blue-Cheese Sandwiches

• 4 slices thick-cut bacon
• 14 cup mayonnaise
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 8 slices crusty white bread, lightly toasted
• 14 cup Roquefort cheese or 14 cup other soft blue cheese, at room temperature
• 4 leaves romaine lettuce (thick stem ends removed)
• 8 -10 ounces meat from 1 whole rotisserie-cooked chicken, sliced
• 4 jarred roasted red peppers
• 1 avocado, cut into thin slices

1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, about 12 to 15 minutes.
2. Drain and set aside.
3. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic.
4. Spread this mixture on 4 toast pieces.
5. On each of the remaining 4 toasts, spread about 1 tablespoons blue cheese.
6. Layer each blue cheesetopped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, slices of avocado, and a slice of bacon.
7. Top each with a mayonnaise-spread toast.
8. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.

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

Taken from www.food.com/recipe/chicken-bacon-and-blue-cheese-sandwiches-268812 (may not work)