I was searching online for a chicken sandwich recipe when I stumbled upon this one at MyRecipes.com. I will have to admit it sounded a bit strange but I was willing to give it a try. I did and we loved it! The bleu cheese went well with the rest of the ingredients and the garlic mayonnaise was very tasty. I followed the suggestion of a couple of reviews and substituted tomato slices for the red pepper because Michael doesn’t like peppers. It was perfect. The romaine was crispy and fresh. I also followed the recommendation from a reviewer to mix a little mayo with the bleu cheese to keep it in place on toasted Sheepherder’s bread. We will definitely make these again.
Here’s the recipe or you can just click on the link above to take you right to the recipe at MyRecipes.com. There is a link to print it out as well.
- 4 slices thick-cut bacon
- 1/4 cup mayonnaise
- 2 teaspoons Worcestershire
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 8 slices crusty white bread, lightly toasted
- 1/4 cup roquefort or other soft blue cheese, at room temperature
- 4 leaves romaine lettuce (thick stem ends removed)
- 8 to 10 oz. meat from 1 whole rotisserie chicken, sliced
- 8 jarred roasted red peppers
- 1/2 avocado, cut into 12 thin slices
1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.
2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.
3. Layer each blue cheese—topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.