Cordon Bleu Clubs

I love club sandwichs and cordon bleu chicken. This recipe is a mix of both meal. From Rachael Ray.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  slices bacon
• 9  slices  white bread or 9  slices  wheat  sandwich bread
• 1  head butter lettuce, chopped
• 1⁄4 cup flat leaf parsley, chopped
• 1⁄4 cup tarragon leaf
• 1  tablespoon Dijon mustard
• 1  tablespoon fresh lemon juice or 1  tablespoon white wine vinegar
• 1⁄4 cup extra virgin olive oil, plus more for drizzling
•  salt and pepper
• 2 (8 ounce)  boneless skinless chicken breasts, halved lengthwise
• 8  slices  baked ham
• 4  slices swiss cheese
• 8  slices tomatoes

Directions

1. Preheat the oven to 375°F Bake the bacon on a broiler pan until crisp, about 15 minutes.
2. While the bacon is working, trim and discard the crust from 1 slice of bread, then tear the slice into pieces. Arrange the rest of the bread on a baking sheet and lightly toast in the oven, about 5 minutes. Using a food processor, mix the lettuce, parsley, tarragon, mustard, lemon juice and torn bread. With the machine on, pour in 1/4 cup olive oil to form a thick sauce; season with salt and pepper.
3. In a large skillet, heat a drizzle of olive oil over medium-high heat or heat a grill pan and brush with olive oil. Add the chicken and cook, turning once, until golden, 4 to 6 minutes; season with salt and pepper.
4. Top each of 4 toasts with a chicken breast, 2 ham slices, 1 cheese slice (for melted cheese, broil the sammies for 1 minute), 2 tomato slices, salt, pepper and 2 bacon strips. Spread the lettuce puree on the remaining toasts and set on top. Slice the sammies into 4 triangles each.