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Made a riff on the classic club sandwich with some sliced leftover chicken breast (poulet rouge from Joyce Farms), Nueske’s bacon, avocado, medium cheddar, iceberg lettuce, tarragon dijon, and Duke’s mayo on toasted local sourdough.
Coincidentally, it is also National Sandwich Day.
Made a riff on the classic club sandwich with some sliced leftover chicken breast (poulet rouge from Joyce Farms), Neuske’s bacon, avocado, medium cheddar, iceberg lettuce, tarragon dijon, and Duke’s mayo on toasted local sourdough.
Coincidentally, it is also National Sandwich Day.
