Open Faced Chicken Salad Club
Hubby needed a quick meal so I threw this together for him and he loved it!
Chicken Salad Club (by ME!) – serves 21 can cooked chicken
2 Tbsp mayo
1/2 granny smith apple – chopped
2 Tbsp dried cranberries
4 Tbsp slivered almonds
4 pieces cooked turkey bacon
4 pieces cheddar cheese
4 pieces wheat bread
Mix first 5 ingredients to make chicken salad. Lightly toast the bread. Assemble sandwich by stacking cheese, bacon, then chicken salad on one piece of bread. Bake in oven for about 5 minutes until the cheese is melted.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Wow, I never knew this was so simple! Definitely beats the canned variety.
Wow, your growing season is way ahead of ours – no local tomatoes yet. That’s the best kind to have with your homemade mayo but, even tho they’re not in season yet, I think it’s time to make my first-batch-of-the-season mayo.
After all, there are so many other things it’s good with.