Chicken-Potato Chip Club Sandwiches

• 6 slices bacon
• 1/2 cup mayonnaise, plus more for spreading
• Juice of 1 lemon
• 3 tablespoons chopped fresh herbs (such as dill, chives and/or parsley)
• 1 stalk celery, finely chopped
• 3 cups chopped rotisserie chicken (skin removed)
• Kosher salt and freshly ground pepper
• 12 slices white sandwich bread, crusts removed
• 3 cups potato chips, plus more for serving
• 1 tomato, thinly sliced
• Lettuce leaves, for topping
• 1 small bunch watercress, large stems removed
• Pickles, for serving

1. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, about 8 minutes.
2. Drain on paper towels, then break each strip in half.
3. Meanwhile, combine the mayonnaise, lemon juice, herbs and celery in a large bowl; stir in the chicken.
4. Season with salt and pepper.
5. Toast the bread and spread with mayonnaise.
6. Divide half of the chicken salad among 4 slices of toast.
7. Top each with some potato chips, 1 piece of bacon, 1 tomato slice, some lettuce, watercress and another slice of toast.
8. Repeat with remaining ingredients to make 4 double-decker sandwiches.
9. Gently press each sandwich together and cut in half.
10. Serve with pickles and more potato chips.
11. Photograph by Antonis Achilleos

bacon, mayonnaise, lemon, fresh herbs, celery, rotisserie chicken, kosher salt, white sandwich bread, potato chips, tomato, pickles

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-potato-chip-club-sandwiches.html (may not work)