Pan-Fried Chicken Bacon Sandwiches
8 Slices Bacon
1/4 Cup Mayonnaise (more or less, to taste)
2 Garlic Cloves, minced
2 Tablespoons Lemon Juice
1 Tablespoon Chives, chopped
1 Cup Chicken, cooked and shredded
Butter, for spreading
8 Slices Martin’s Potato Bread
8 Slices Smoked Cheddar Cheese
Place the bacon under a preheated hot grill (broiler) and cook for 1-2 minutes or until crispy.
Combine the mayonnaise, garlic, lemon juice, chives and chicken in a medium bowl.
Spread both sides of the bread with butter.
Divide cheese and chicken mixture between 4 slices of bread and top with second slice of bread.
Heat a large non-stick frying pan over low heat and cook the sandwiches (in batches if necessary) for 3-4 minutes per side or until golden and cheese is melted.