Ingredients

• 6 slices bacon
• 1/2 cup mayonnaise, plus more for spreading
• Juice of 1 lemon
• 3 tablespoons chopped fresh herbs (such as dill, chives and/or parsley)
• 1 stalk celery, finely chopped
• 3 cups chopped rotisserie chicken (skin removed)
• Kosher salt and freshly ground pepper
• 12 slices white sandwich bread, crusts removed
• 3 cups potato chips, plus more for serving
• 1 tomato, thinly sliced
• Lettuce leaves, for topping
• 1 small bunch watercress, large stems removed
• Pickles, for serving

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Instructions

1. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, about 8 minutes. Drain on paper towels, then break each strip in half.
2. Meanwhile, combine the mayonnaise, lemon juice, herbs and celery in a large bowl; stir in the chicken. Season with salt and pepper.
3. Toast the bread and spread with mayonnaise. Divide half of the chicken salad among 4 slices of toast. Top each with some potato chips, 1 piece of bacon, 1 tomato slice, some lettuce, watercress and another slice of toast. Repeat with remaining ingredients to make 4 double-decker sandwiches. Gently press each sandwich together and cut in half. Serve with pickles and more potato chips.
4. Photograph by Antonis Achilleos