California Chicken, Avocado, & Pepper Jack Club Sandwiches
Serve these 3-layer hearty sandwiches with sweet potato chips and a creamy pasta or potato salad.
12 slices toasted sandwich bread
1/2 cup southwestern-flavored or Thousand Island bottled salad dressing
1 cup mixed baby greens
2 cups coarsely chopped Gold’n Plump® Deli Rotisserie Chicken
8 slices bacon, cooked until crisp
4 slices (1 ounce each) pepper jack cheese
2 small tomatoes, each cut into 4 slices
1 avocado, cut into thin slices
Spread one side of each slice of toasted bread with salad dressing. Top each of 4 of the slices with 1/4 cup greens, 1/2 cup chicken, and 2 slices bacon. Cover each with 1 slice of toast, dressing side down.
On each of the second layer of toast slices, place 1 slice of cheese, 2 slices of tomato, and 1/4 of the avocado slices. Cover each with remaining toast slices, dressing side down.
Secure sandwiches with toothpicks, and cut in half or quarters.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories720
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Calories from Fat52%
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Total Fat42g
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Saturated Fat13g
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Total Carbohydrate49g
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Protein37g
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Sugars5g
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Cholesterol120mg
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Dietary Fiber6g
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Sodium1,670mg
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- DAILY VALUE
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Vitamin A17%
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Vitamin C20%
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Calcium28%
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Iron23%
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- DIETARY EXCHANGES
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Starch/Bread3
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Fat5.5
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Fruit.5
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Lean Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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