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Recipe from: Ann
8 slices turkey bacon (thick slices)
¼ cup pitted Kalamata olives
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ teaspoon minced garlic
salt, to taste
freshly-ground black pepper, to taste
6 slices Swiss peasant bread (thick slices)
2 ripe tomatoes, thinly sliced
1 sweet onion, thinly sliced
8 ounces smoked skinned chicken breast, thinly sliced
1 Kirby cucumber, seeded, sliced thin
Start to cook the bacon so that it becomes crisp.
In a blender or food processor purée the olives, mustard, anchovy paste, olive oil, vinegar, and garlic and 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 and salt and pepper each layer lightly as you go.
Top with bread, mayonnaise side down and 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.