INGREDIENTS

  • 4 slices thick-cut bacon
  • 1/4 cup mayonnaise
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove , minced
  • 8 slices crusty white bread, lightly toasted
  • 1/4 cup Roquefort cheese orother soft other soft blue cheese , at room temperature
  • 4 leaves romaine lettuce (thick stem ends removed)
  • 8-10 ounces meat from 1 whole rotisserie-cooked chicken, sliced
  • 4jarred roasted red peppers
  • 1 avocado , cut into thin slices

DIRECTIONS

  1. In a medium frying pan over medium-low heat, cook bacon, turning often, until just crisp, about 12 to 15 minutes. Drain 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 tablespoons blue cheese.
  3. Layer each blue cheese–topped toast with a piece of lettuce, 1/4 of the chicken slices, 2 red peppers, slices of 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.