1/2 cup ranch salad dressing
1/4 cup Dijon mustard
8 slices sourdough bread, toasted
4 boneless, skinless chicken breast halves, cooked and sliced
1 large tomato, sliced
1 medium ripe California Avocado, peeled and sliced
12 strips bacon, cooked and drained
In a small bowl, combine salad dressing and mustard; spread on each slice of bread. On four slices of bread, layer the chicken, tomato, avocado and bacon. Top with remaining bread.