Recipe - Smoked Chicken Club Sandwich

8 Thick slices turkey bacon
One fourth cup Pitted Kalamata olives
1 tablespoon Dijon mustard
1 teaspoon Anchovy paste
2 tablespoon Olive oil
1 tablespoon Balsamic vinegar; (1 to 2)
One half teaspoon Minced garlic
Salt and freshly ground
black pepper
6 Thick slices Swiss peasant
bread
2 Ripe tomatoes; cored and
thinly cut or sliced up
1 Thin slices sweet onion
8 ounce Thinly cut or sliced up smoked skinned
chicken breast
1 Kirby cucumbers; seeded and
thinly cut or sliced up (1 to 2)

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.

Yield: 2 servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6742

Posted to MCRecipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:50:13 0500

From: Gail Shermeyer 4paws@netrax.net