CHICKEN CLUB SANDWICHES

"Be forgiving on the amounts of ingredients in this sandwich. If your slices of bread are large, you may want more bacon and chicken. If you want the dressing a little looser, add another tablespoon of mayonnaise."

1/4 cup mayonnaise
1/2 cup bleu cheese
4 slices bacon
2 chicken breast halves, about 10 ounces
A few pieces leaf lettuce or Romaine
1 medium tomato
8 slices fairly substantial sandwich bread

Mix mayonnaise with bleu cheese.

Cut bacon in half to make short pieces. Cook the pieces until they are crisp. Cook chicken in microwave, simmering water or the skillet where you cooked the bacon until cooked through.

Wash and dry lettuce. Slice tomato.

Spread four pieces of bread with mayonnaise. Top with lettuce, then tomato slice and two strips of bacon per piece of bread.

Slice chicken as thinly as you can and place on top of bacon. Place bread on top of chicken and press down gently to smoosh all the ingredients together.

Wrap tightly in plastic. You can refrigerate the sandwich several hours if necessary.

Makes 4 servings
Source: Sarah Fritschner in the Lansing State Journal, May 29, 2006