Smoked Chicken Club Sandwich
Submitted by SGiddings
Triple-decker smoked chicken club with kalamata olive tapenade, crispy turkey bacon, tomato, Vidalia onion, and cucumber on thick peasant bread. A Mediterranean twist on the classic.
YIELD
3 servingsPREP
15 minCOOK
5 minREADY
20 minForget everything you know about the standard club sandwich. This one stacks smoked chicken, crispy turkey bacon, ripe tomatoes, sweet Vidalia onion, and cool cucumber between thick slices of Swiss peasant bread.
But the real game-changer is the spread. Kalamata olives get blitzed with Dijon mustard, anchovy paste, balsamic vinegar, olive oil, and garlic into a briny, punchy tapenade that replaces boring mayo on every layer.
Each bite hits you with smoke, salt, crunch, and tang all at once. It’s a lunchtime upgrade you won’t come back from.
Kitchen Tips
- Purée the olive spread until smooth but not completely liquified. A little texture gives each bite more character.
- Toast the bread lightly so it holds up under the weight of the fillings without going stale or crumbly.
- Season each layer individually with salt and pepper as you build. It distributes the seasoning evenly instead of concentrating it in one spot.
Ingredients
Directions
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; 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.
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