Smoked Chicken Club Sandwich

SMOKED CHICKEN CLUB SANDWICH

6742 Serving Size :

1 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

8 thick slices turkey bacon

1/4 cup pitted Kalamata olives

1 tablespoon Dijon mustard

1 teaspoon anchovy paste

2 tablespoons olive oil

1 tablespoon balsamic vinegar -- (1 to 2)

1/2 teaspoon minced garlic

Salt and freshly ground black pepper

6 thick slices Swiss peasant bread

2 ripe tomatoes -- cored and thinly

sliced 1 Thin slices sweet onion

8 ounces thinly sliced smoked skinned chicken

breast

1 kirby cucumbers -- seeded and thinly

1 to

r puree the olives,

mustard, anchovy paste, olive oil, vinegar, and garlic; season to taste with sa

lt and pepper and adjust amount of vinegar for tang. Toast the bread lightly. Remove bacon to paper towels to drain. To assemble, spread each slice of bread with olive mixture, on one side only. S

et some bacon on

bottom of bread, then top with tomato and onion slices, chicken and cucumber; s

alt and pepper

each layer lightly as you go. Top with bread, mayonnaise side down; repeat with

second layer of

fillings and finish with third slice of bread, olive mixture side down. Assembl

e the second sandwich

in the same way. Yield: 2 servings - - - - - - - - - - - - - - - - - -