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Chicken Potato Chip Club Sandwiches


Not your grandma's chicken salad sandwiches! These double decker sandwiches have bacon (oh, yea) and potato chips, too!

Photograph by Antonis Achilleos

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Rate this recipe 4.7/5 (20 Votes)


  • 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


Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from


Step 1

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.

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