Two small loaves French bread
3 skinless, boneless chicken breast, grilled
12 pieces bacon, fried crisp
1 avocado, peeled and seeded
12 small, crisp lettuce leaves
Dressing
4 ounces cream cheese, softened
6 tablespoons mayonnaise
4 ounces gorgonzola or blue cheese, softened
Combine ingredients until mixed well.
To assemble sandwiches: Slice the bread into 24 thin slices; toast the bread lightly on both sides.
Spread the inside of each piece of bread with sandwich dressing. Cut the grilled chicken breast
into diagonal pieces to fit the small bread rounds. Top 12 pieces of bread and dressing with
chicken, bacon pieces, avocado slices and lettuce. Top with remaining bread that has been
spread with dressing.
Serve at once or cover with clean, dry lettuce leaves to keep moist.
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