Two small loaves French bread
3 skinless, boneless chicken breast, grilled
12 pieces bacon, fried crisp
1 avocado, peeled and seeded
12 small, crisp lettuce leaves

Dressing
4 ounces cream cheese, softened
6 tablespoons mayonnaise
4 ounces gorgonzola or blue cheese, softened

Combine ingredients until mixed well.

To assemble sandwiches: Slice the bread into 24 thin slices; toast the bread lightly on both sides. Spread the inside of each piece of bread with sandwich dressing. Cut the grilled chicken breast into diagonal pieces to fit the small bread rounds. Top 12 pieces of bread and dressing with chicken, bacon pieces, avocado slices and lettuce. Top with remaining bread that has been spread with dressing.

Serve at once or cover with clean, dry lettuce leaves to keep moist.