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Ingredientes
- 8 slc Turkey bacon (thick slices)
- 1/4 c. Pitted Kalamata olives
- 1 Tbsp. Dijon mustard
- 1 tsp Anchovy paste
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Balsamic vinegar - (to 2 tbspns)
- 1/2 tsp Chopped garlic
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 slc Swiss peasant bread - (thick slices)
- 2 x Ripe tomatoes thinly sliced
- 1 x Sweet onion thinly sliced
- 8 ounce Smoked skinned chicken breast thinly sliced
- 1 x Kirby cucumbers - (or possibly 2) seeded, sliced thin
Direcciones
- Start to cook the bacon so which it becomes crisp. In a blender or possibly food processor puree the olives, mustard, anchovy paste, extra virgin 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 mix, 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 mix side down. Assemble the second sandwich in the same way.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 2 servings | |
| Calories 520 | |
| Calories from Fat 308 | 59% |
| Total Fat 34.5g | 43% |
| Saturated Fat 7.69g | 31% |
| Trans Fat 0.02g | |
| Cholesterol 105mg | 35% |
| Sodium 1758mg | 73% |
| Potassium 857mg | 24% |
| Total Carbs 14.94g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.93g | 5% |
| Protein 38.2g | 61% |
