Best Chicken Potato Chip Club Sandwiches Recipes

CHICKEN-POTATO CHIP CLUB SANDWICHES

Chicken-Potato Chip Club Sandwiches image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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

Steps:

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

Nutrition Facts : Calories 691 calorie, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 93 milligrams, Sodium 1168 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 29 grams

CHICKEN POTATO CHIP CLUB SANDWICHES RECIPE - (4.7/5)

Chicken Potato Chip Club Sandwiches Recipe - (4.7/5) image

Provided by lorik

Number Of Ingredients 13

Ingredients

6 slices bacon
1/2 cup mayonnaise, plus more for spreading
Juice of 1 lemon
3 tablespoons fresh herbs, chopped (such as dill, chives and/or parsley)
1 stalk celery, finely chopped
3 cups rotisserie chicken, skin removed, chopped
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

Steps:

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