3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
¼ cup olive oil
2 bunches watercress, coarsely chopped
1 rotisserie chicken, meat removed and cut into pieces
1 large ripe beefsteak tomato, thinly sliced
½ pound bacon, cooked until crisp
¼ pound blue cheese, crumbled
1 ripe avocado, peeled, pitted and diced
1 loaf Italian bread, sliced in half lengthwise
1. Whisk together the vinegar, mustard and salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.
2. Toss the watercress, chicken, tomato, bacon, blue cheese and avocado in a large bowl with the vinaigrette and season with salt and pepper. Mound the salad on the bottom half of the loaf, top with the remaining half of the bread, press down on the sandwich. Can be made a few hours in advance, wrapped in foil and refrigerated.