Luncheonette-style club sandwiches with lemon-basil mayo
Fat free mayonnaise
2 Tbsp, chopped fresh
½ tsp, grated
Reduced-calorie oatmeal bread
6 slice(s), toasted
Cooked boneless skinless chicken breast(s)
¼ pound(s), thinly sliced
2 medium, sliced
Cooked turkey bacon
4 slice(s), broken in half
34 gm, 2 leaves
- Stir together mayonnaise, basil, and lemon zest in small bowl until blended.
- Lay slices of bread on work surface; spread evenly with mayonnaise mixture. Top 2 slices of bread with chicken and tomatoes, dividing evenly. Top each with another slice of bread, mayonnaise side up, bacon, and lettuce leaf. Cover with remaining slices of bread, mayonnaise side down.
- With serrated knife, cut each sandwich into quarters and secure with decorative wooden picks.
- Per serving: 2 sandwich quarters