Chicken and Bacon Sandwiches
Rinse chicken breasts. In a pot, bring chicken broth to a boil. Add chicken breasts and bring to a boil. Cover and simmer about 15 minutes.
Core tomatoes and blanch about 30 seconds in boiling water. Rinse with cold water, peel, and slice. Rinse lettuce and shake dry. Tear drained chicken breasts into pieces.
In a pan, fry bacon until lightly browned on both sides. Drain on paper towels. Spread both sides of toast with butter. For each sandwich, layer tomato slices, bacon, cheese, lettuce, and chicken between 3 slices of toast. In a dry pan, fry sandwiches until golden-brown on both sides.
To serve, secure sandwiches with toothpicks and cut in half diagonally.