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Name: Chicken Club on Brioche Toast
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 sl Lean bacon; 8 Thin slices tomato; 12 sl Brioche bread cut from large rectangular loaves; 8 Lettuce leaves rinsed and dried; 8 Thin slices red onion; 1/2 c Mayonnaise; 1 Whole skinless boneless chicken

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INGREDIENTS

4 sl Lean bacon
8 Thin slices tomato
12 sl Brioche bread ; cut from large rectangular loaves
8 Lettuce leaves ; rinsed and dried
8 Thin slices red onion
1/2 c Mayonnaise
1 Whole skinless boneless chicken

INSTRUCTIONS

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. 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. Let the chicken stand for 10 minutes and cut it into thin slices. 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. 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. Makes 4 sandwiches. Gourmet June 1990

NOTES

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Chicken Club on Brioche Toast

4 sl Lean bacon
8 Thin slices tomato
12 sl Brioche bread cut from large rectangular loaves
8 Lettuce leaves rinsed and dried
8 Thin slices red onion
1/2 c Mayonnaise
1 Whole skinless boneless chicken

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. 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. Let the chicken stand for 10 minutes  and cut it into thin slices. 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. 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.    Makes 4 sandwiches.    Gourmet June 1990

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Nutrition

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Serving Size: 1 Serving (2685g)
Recipe Makes: 1

Calories: 3407
Calories from Fat: 1417 (42%)

Amt Per Serving		% DV

	Total Fat 157.5g	210 %
	Saturated Fat 35.5g	177 %
	Monounsaturated Fat 50.8g
	Polyunsanturated Fat 56.6g
Cholesterol 597.9mg		184 %
Sodium 5627.3mg		194 %
Potassium 4815.4mg		127 %
Total Carbohydrate 290.2g		85 %
	Dietary Fiber 25.7g	103 %
	Sugars, other 264.5g
Protein 212.9g		304 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3407

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