Recipe - Smoked Chicken Club Sandwich (Mf)

One fourth cup Pitted Kalamata olives
1 tablespoon Dijon mustard
1 teaspoon Anchovy paste
2 tablespoon Olive oil
1 tablespoon Balsamic vinegar (12T)
One half teaspoon Minced garlic
Salt and freshly ground
black pepper
6 Thick slices Swiss peasant
bread
2 Ripe tomatoes, cored, thinly
cut or sliced up
1 sl Sweet onions, thinly cut or sliced up
8 ounce Smoked skinned chicken
breast, very thinly cut or sliced up
1 Kirby cucumbers (12),
seeded & thin cut or sliced up

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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Posted to MCRecipe Digest V1 #348

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6742

From: 4paws@netrax.net (ShermeyerGail)

Date: Fri, 20 Dec 1996 17:35:17 0500