Chicken, Bacon, and Blue-Cheese Sandwiches

A truly satisfying flavor trio. In summer, this sandwich is great with thick slices of fresh tomato instead of the roasted red peppers.
Makes 4 sandwiches

4  slices thick-cut bacon
1/4  cup  mayonnaise
2  teaspoons  Worcestershire
1  teaspoon  Dijon mustard
1  small garlic clove, minced
8  slices crusty white bread, lightly toasted
1/4  cup  roquefort or other soft blue cheese, at room temperature
4  leaves romaine lettuce (thick stem ends removed)
8  to 10 oz. meat from 1 whole rotisserie chicken, sliced
8  jarred roasted red peppers
1/2  avocado, cut into 12 thin slices


1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, 12 to 15 minutes. Drain on paper towels and set aside.
2. Meanwhile, in a small bowl, stir together mayonnaise, Worcestershire, mustard, and garlic. Spread this mixture on 4 toast pieces. On each of the remaining 4 toasts, spread about 1 tbsp. blue cheese.
3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, 3 slices avocado, and a slice of bacon. Top each with a mayonnaise-spread toast. Cut sandwiches in half and skewer each half with a toothpick to help hold it together.