American Chicken Club Sandwich

18 oz of “extra firm” tofu (sliced into 6 pieces about 3 oz each)

2 cups of lettuce (romaine or iceberg)

1 cup of sliced tomatoes (1/4″-1/2″ slices)

4 slices of turkey bacon (or more if you love bacon)

4 oz of sliced chicken breast

1 tsp of mustard

1/8 tsp of sea salt

Slice 3 oz of extra firm tofu so it resembles a piece of bread (should be ~1/4 of the packaged tofu)

Pat tofu slices completely dry with a paper towel; this process is important since it will help make the slices more crispy like toasted bread.

Set large non-stick sauté pan on medium heat. Then spray a bit of cooking before carefully placing the tofu slices on the pan. Cook for about 10 min on each side or until you see that it’s a golden brown color; you can also add a pinch of salt to the tofu slices as an option. Set aside on a paper napkin when done.

Set to medium heat, please 4 slices of turkey bacon on to a non-stick pan and cook for about 3 min each side or until thoroughly cooked. Also set aside on a dry paper towel.

Saute (or grill) 4 oz of sliced chicken breast on medium heat for 15-20 min until thoroughly cooked.

To stack the sandwich, start with one slice of cooked tofu, add 1/2 cup of lettuce, 1/4 cup of tomatoes, 1 pieces of turkey bacon, and 1 oz of sliced chicken breast and repeat instructions. Top sandwich with one more tofu “bread” slice and garnish with a pickle; add ~1/4-1/2 tsp of mustard on the top tofu slice (optional). Repeat directions to make the second sandwich and serve.