5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
Subscribe
Ingredients
6
Thick Slices Bacon
1 1/4
Cups Mayonnaise
5
Cloves Garlic, minced
2
Tablespoons Lemon Juice
1
Chipotle Chile (packed in adobo sauce), chopped, plus 2 teaspoons sauce
1/4
Cup Cilantro Leaves, chopped
2
Cups Rotisserie Chicken, shredded
12
Slices Martin’s Potato Bread, toasted
1/2
Cup Arugula
1
Avocado, thinly sliced
Directions
  1. In a large skillet, cook the bacon until browned but not crisp, about 8 minutes; drain grease and transfer bacon to a paper towel-lined plate.

  2. In a medium bowl, stir together the mayonnaise, garlic, and lemon juice; reserve 1/2 cup. Stir the chipotle chile, adobo sauce, and cilantro into the remaining mayonnaise mixture; add the shredded chicken and toss.

  3. Place the toasts on a work surface and top four slices with a spoonful of chicken salad and some arugula. Spread some of the reserved mayonnaise on both sides of another four slices of toast and set on top of the arugula; then top with the avocado slices and bacon. Spread the remaining mayonnaise on one side of the remaining four toast slices and place onto sandwiches, mayonnaise-side-down.

  4. Slice each sandwich into four quarters and secure with toothpicks. Serve.


    Recipe adapted from: www.rachaelraymag.com

Connect With Us!

Join us on
social media!

Connect

Our Products

Check out our full
product line

Learn More!

Send this to a friend