Rustic Chicken Club

Steps

• 1

  Heat oven to 400°F. In skillet or microwave, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.
• 2

  Meanwhile, line cookie sheet with heavy-duty foil. Remove pie crust from pouch; place crust flat between 2 sheets of waxed paper. With rolling pin, roll crust into 14x12-inch oval. Remove top waxed paper; carefully turn pie crust over onto cookie sheet. Remove waxed paper.
• 3

  Spread 2 tablespoons of the mayonnaise evenly over crust to within 2 inches of edge. Sprinkle Monterey Jack cheese over mayonnaise.
• 4

  In small bowl, mix chicken, remaining 2 tablespoons mayonnaise, the mustard, lemon juice, black pepper, celery salt, salt and ground red pepper. Spoon mixture over Monterey Jack cheese. Sprinkle with crumbled bacon. Sprinkle Cheddar cheese over top.
• 5

  Fold 2-inch edge of crust up over filling, pleating crust as necessary and leaving 5x7-inch oval opening in center. Gently press down on edge to securely enclose filling.
• 6

  In small bowl, beat egg yolk and water with fork. Generously brush yolk mixture over crust; sprinkle crust with sesame seed.
• 7

  Bake 20 to 25 minutes or until crust is golden brown. Cool 10 minutes. With metal spatula, gently lift edge; slide onto serving plate. Sprinkle lettuce over filling; press down lightly. Top with tomato and onions. Cut into 6 wedges to serve.