Chicken and Egg Club Sandwich
This meal of a sandwich brings crisp greens, oven-dried tomatoes, roasted chicken, peppery bacon, and a fried egg together on a poppyseed bagel. Cooking the egg over-medium, with the yolk almost-but-not-quite set, means that you can take a few moistened bites without making a mess.
- 2 poppy seed bagels
- 4 slices peppered bacon
- 2 eggs
- 6 oz. leftover roasted chicken, light or dark meat, sliced
- 2 oz. peppery greens, like arugula or watercress
- 4-6 oven-dried tomato halves
- 4 tbsp. buttermilk dressing
- Slice bagels in half and toast until golden and warm.
- In a frying pan set over medium heat, cook bacon until crisp, 5-8 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate. Drain and discard all but 3 tbsp. of bacon fat, turn heat to low, and crack the eggs into the hot fat. Cook until over-medium: the whites should be lightly set, then the eggs should be flipped and allowed to cook for an additional 15-20 seconds.
- Make the sandwich: drizzle 1 tbsp. buttermilk dressing onto the lower half of each bagel. Top with greens, chicken, bacon, fried egg, roasted tomato halves, an additional 1 tbsp. buttermilk dressing, and the top half of the bagel. Slice each sandwich in half and serve immediately.