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Cooked by: Chef / Last Modified: 10/24/2008 / Number of Servings: 1 |
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Directions: 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
| Ingredients:
8 Slice(s) Turkey bacon, thick
1/4 Cup(s) Pitted Kalamata olives
1 Tablespoon(s) Dijon mustard
1 Teaspoon(s) Anchovy paste
2 Tablespoon(s) Olive oil
1 Tablespoon(s) Balsamic vinegar; (1 to 2)
1/2 Teaspoon(s) Minced garlic
6 Thick slices Swiss bread
2 Ripe tomatoes; cored
1 Thin slices sweet onion
8 Ounce(s) Thinly sliced chicken breast
1 Kirby cucumbers; seeded |
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