Contemporary Club Sandwich
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Minced chives||3 Tablespoon|
|Dried tarragon||1⁄2 Teaspoon|
|Turkey bacon slice||8|
|Whole wheat bread slices||12|
|Cooked chicken breast||1⁄2 Pound|
|Watercress||1 Bunch (100 gm)|
1. In a small bowl, mix together mayonnaise, chives, and tarragon. In a large skillet, cook bacon over medium heat, turning, until crisp, about 5 minutes. Drain on paper towels.
2. Spread herbed mayonnaise over one side of each toast slice. Layer bacon and tomatoes between 2 slices of bread and top with third bread slice. Arrange chicken and watercress to make 4 triple-decker sandwiches.
3. Cut each sandwich diagonally into quarters. Skewer each quarter together with a toothpick stuck into an olive and then through sandwich.