Smoked Chicken Club Sandwich

Recipe Ingredients

8		Turkey bacon - (thick slices)
1/4 cup	59ml	Pitted Kalamata olives
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Anchovy paste
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Balsamic vinegar - (to 2 tbspns)
1/2 teaspoon	2.5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Swiss peasant bread - (thick slices)
2		Ripe tomatoes - thinly sliced
1		Sweet onion - thinly sliced
8 oz	227g	Smoked skinned chicken breast - thinly sliced
1		Kirby cucumbers - (or 2) - seeded, sliced thin

Recipe Instructions

Start to cook the bacon so that it becomes crisp. In a blender or food processor puree the olives, mustard, anchovy paste, olive oil, vinegar, and garlic; season to taste with salt 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. Set some bacon on bottom of bread, then top with tomato and onion slices, chicken and cucumber; salt 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. Assemble the second sandwich in the same way.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6742 broadcast 12-01-1997)

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