Yield: 4 sandwiches.
1/4 cup fat-free mayonnaise
1 tablespoon diced pimientos
1/8 teaspoon coarsely ground pepper
1/4 teaspoon hot pepper sauce
8 slices sourdough bread, toasted
4 teaspoons Dijon-mayonnaise blend
6 tablespoons shredded fat-free sharp cheddar cheese
4 pickled jalapeno peppers thinly sliced
6 turkey bacon strips, cooked and drained
8 tomato slices
4 lettuce leaves
8 ounces thinly sliced cooked chicken breast
In a small bowl, combine mayonnaise, pimientos, pepper and hot pepper sauce; mix well. Chill for at least 1 hour. Spread four slices of toast with Dijon-mayonnaise blend. Sprinkle with cheese; top with jalapenos, bacon, tomato, lettuce and chicken. Spread mayonnaise mixture on remaining slices of toast; place over chicken.