Servings: Makes 2 sandwiches
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| 8 |
slices turkey bacon |
| ΒΌ |
cup pitted Greek olives |
| 1 |
tablespoon Dijon mustard |
| 1 |
teaspoon anchovy paste |
| 2 |
tablespoons olive oil |
| 1 |
to 2 tablespoons balsamic vinegar |
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Salt and freshly ground black pepper |
| 6 |
slices of Cobblestone Mill Rye Bread |
| 2 |
ripe tomatoes, cored and thinly sliced |
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Thin slices sweet onion |
| 8 |
ounces very thinly sliced smoked skinned chicken breast |
| 1 |
or 2 cucumbers, seeded and thinly sliced |
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nutritional information |
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- Cook bacon until crisp.
- Drain on paper towel.
- In a blender or food processor, puree the olives, mustard, anchovy paste, olive oil, vinegar and garlic.
- Season to taste with salt, pepper, and more vinegar.
- Toast the bread lightly.
- To assemble sandwiches, spread one side of each bread slice with olive mixture. To one slice add two slices of bacon and one-fourth of the tomato, onion, and chicken slices. Salt and pepper to taste. Top with a second slice of bread, olive mixture side down. Top with two more slices of bacon and another one-fourth of the tomato, onion, and chicken slices. Top with a third slice of bread, olive mixture side down. Repeat process for second sandwich.
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