Chicken Club on Brioche Toast

1. 1

   In a small heavy skillet cook the bacon over moderate heat, turning it until it is crisp, transfer it to paper towels to drain, and pour off all but 1 tablespoon of fat from the skillet.

2. 2

   In the fat in the skillet the chicken, patted dry and seasoned with pepper, for 6 to 8 minutes on each side, or until it is just springy to the touch, and transfer it to a work surface.

3. 3

   Let the chicken stand for 10 minutes and cut it into thin slices.

4. 4

   Spread one side of each brioche toast with some of the mayonnaise, sprinkle it with pepper to taste, and layer 4 of the toasts with a lettuce leaf, a tomato slice, an onion slice, and a bacon slice.

5. 5

   Top each sandwich with a brioche toast, a lettuce leaf, an onion slice, a tomato slice, and one fourth of the chicken and cover each sandwich with a brioche toast, pressing it firmly.

* Per serving · 4 servings · Values may vary.

No additional tips available.