Chicken Club sandwich (serves 2)
rec.food.cooking/Kate/1997

4 slices good sourdough or country style French or Italian bread sliced 1/4 inch thick
6 slices bacon or pancetta
1 to 2 tbsp butter (optional)
mayonnaise (preferably home made)
dijon mustard (optional)
1 whole chicken breast, poached, skinned and shredded
4 pieces green leaf or curly red leaf lettuce washed and dried
4 to 6 slices vine ripened tomato, 1/4 inch thick

Broil, fry, bake or nuke bacon. Grill or broil the bread until toasted just barely golden brown. Butter the bread immediately if using butter then spread mustard followed by mayonnaise on the slices. Place the chicken on the mayo on two of the bread slices and season with salt and fresh pepper. Place lettuce on top of the chicken, then the tomato slices, the bacon and finally the remaining bread. Cut and serve.