Double Decker Chipotle Chicken Clubs

By khojnicki

Ingredients

• 6 thick cut slices of bacon
• 1 1/4 c mayonnaise
• 5 cloves garlic, finely chopped
• 2 tbsp fresh lemon juice
• 1 canned chipotle chile packed in adobo sauce, chopped plus 2 tsp sauce
• 1/4 c cilantro leaves, chopped
• 1/2 rotisserie chicken, skin and bones discarded and meat shredded
• 12 slices white bread, crusts removed and toasted
• 1/2 bunch watercress, trimmed
• 1 hass avocado, halved, pitted and thinly sliced lengthwise

Preparation

Step 1

In a large skillet, cook the bacon until browned but not crisp, about 8 minutes. Drain. In a bowl, stir together the mayonnaise, garlic and lemon juice; reserve 1/2 cup. Stir the chipotle chile, adobo sauce and cilantro into the remaining mayonnaise mixture. Add the chicken and toss.

Place the toasts on a work surface and top 4 slices with some of the chicken salad and watercress. Spread some mayonnaise on both sides of another 4 slices of toast and set on top of the watercress; Top with the avocado slices and bacon. Spread remaining 4 toasts slices and set into place.