Ingredients
| 1/3 cup | Italian dressing | | 2 cups | cooked chicken, shredded | | 1 | sm. tomato, chopped | | 1/2 cup | mayonnaise | | 3 slices | bacon | | 1 loaf (1 lb.) | round rye or | | pumpernickel bread, unsliced | | 2 | hard-cooked eggs, chopped | | Lettuce |
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Instructions
Combine Italian dressing, chicken, and tomato; chill at least 3 hours. Crisp-cook bacon and crumble. Blend chicken mixture, bacon and eggs with mayonnaise. Cut bread into 12 slices, not completely through. Fill first slice and then every other slice with chicken mixture. Garnish with lettuce. To serve, cut between unfilled slices to form sandwiches.
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