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12 slices white bread
2 skinless, boneless chicken breast
portions, roasted
a few frisee leaves
2 beef tomatoes
8 lean bacon strips
4 tablespoon mayonnaise
1. Toast the slices of bread until golden brown. Slice chicken breast portions thinly and divide among four slices of toast.
2. Rinse the frisee lettuce, shake dry, and tear the leaves into bitesize pieces. Place on top of the chicken slices and spread with half the mayonnaise. Place a second slice of toast on each.
3. Rinse the tomatoes and slice, removing the hard central cores. Spread each of the second slices of toast with mayonnaise and arrange the tomato slices on top.
4. Fry the bacon in a dry skillet until crisp, arrange on top of the tomato slices, and cover with the remaining toast. Cut sandwiches in half diagonally. Secure with a toothpick and serve.
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