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Sandwiches, Chicken Club

Cut twelve one-inch-thick slices from a sandwich loaf, toast to a nice golden colour, lay on a clean board and lightly butter with good butter. Cover six (only) toasts with thin slices cooked chicken white meat, either boiled or roasted, lightly season with fine salt and a very little white pepper. Broil six very thin slices lean bacon for one minute on each side, cut each slice in two and lay the two pieces over chicken on each toast. Spread a very little mayonnaise over six white well-cleaned and thoroughly drained leaves of lettuce, cover with other six pieces of toast and gently flatten them with the hand. Neatly trim off crusts all around, cut in two in triangular shapes, dress on a hot dish, place in oven for two minutes, remove and immediately serve.

N. B. Six thin slices ham can be substituted for the bacon if desired.