CBLT's (Makes 4 sandwiches)
Copyright 2009, Ina Garten, All Rights Reserved
Photo: Courtesy of Food Network
12 thick-cut slices smoked bacon
½ cup good mayonnaise, such as Hellman’s
½ cup ketchup
8 slices good white bakery bread, cut ½-inch thick
4 to 8 tender green lettuce leaves, washed and spun very dry
2 large ripe tomato, thickly sliced
Kosher salt and freshly ground black pepper
1 rotisserie chicken
Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and arrange the bacon on a rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
Combine the mayonnaise and ketchup in a small bowl and spread each slice of bread with about 1 tablespoon of the mixture and cover with a lettuce leaf. Place 3 slices of bacon on top of the lettuce and then add a layer of tomato slices on top of the bacon. Slice half of the breast of the rotisserie chicken in thick pieces and place a slice of chicken on top of the bacon. Sprinkle liberally with salt and pepper. Reserve the remaining chicken.
Spread each of the remaining 4 slices of bread with 1 tablespoon of the mayonnaise/ketchup mixture and place, dressing side down, on the sandwiches. Cut in half and serve.