| Smoked Chicken Club Sandwich
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
0 Salt and freshly ground
6 Thick slices Swiss peasant
2 Ripe tomatoes; cored and sliced
1 Thin slices sweet onion
8 ounces Thinly sliced smoked skinned chicken
1 Kirby cucumbers; seeded and sliced |
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Cook the bacon, until 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. Yield: 2 servings Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6742 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:50:13 -0500 From: Gail Shermeyer <4paws@netrax.net> |
