Diced roast turkey or chopped fresh-cooked shrimp can be easily swapped for the
chicken in this club sandwich variation.
Serving: Yields: 4 sandwiches
6 celery stalks
4 sprigs fresh parsley
1 teaspoon salt
3/4 teaspoon ground black pepper
2 pounds chicken pieces (breast and thighs)
1 cup mayonnaise
2 tablespoons green onion, thinly sliced
1 tablespoon fresh tarragon leaves, chopped
1 tablespoon fresh lemon juice
8 slices bacon
12 slices white bread, toasted
2 medium tomatoes, sliced
4 lettuce leaves
1. Cook the chicken: Cut 3 celery stalks and the onions into large pieces. In a
4-quart saucepan, combine 2 quarts water, celery pieces, onions, parsley, 1/2
teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to
medium, add chicken, and simmer until chicken is cooked through -- about 25
minutes. Remove chicken and allow to cool.
2. Make the chicken salad: Remove the chicken meat from the bone and discard the
skin and bones. Chop or shred the chicken into bite-size pieces. Dice the
remaining celery into 1/4-inch pieces. In a medium bowl, combine chicken,
mayonnaise, green onion, tarragon, diced celery, lemon juice, and remaining salt
and pepper. Cover and refrigerate 4 hours or overnight.
3. Cook the bacon: In a large skillet over medium-high heat, cook bacon until
crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain.
4. Assemble the sandwiches: On a work surface, place 4 slices of toasted bread
and spread 1/2 cup of chicken salad on each. Add another slice of toast and
place 2 slices bacon, 2 slices tomato, and a lettuce leaf on each sandwich.
Place the remaining slices of toast on top of sandwiches, cut into quarters, and
secure with a toothpick.