A classic Chicken Club Sandwich, loaded with bacon, is kicked up a notch with a creamy dressing that's a delicious alternative to mayonnaise.
1 tbsp. Balkan-style plain yogurt
½ cup sour cream
1 garlic clove, minced, for chicken club sauce
Juice of 1 lemon
1 small cucumber, cut into small cubes
4 cooked chicken breasts, sliced
Salt and freshly ground pepper, to taste
2 tbsp. olive oil
1 small onion, finely chopped
2 garlic cloves, chopped, for tomato mixture
6 ounces cherry tomatoes
¼ cup black olives, pitted and cut into quarters
4 handfuls arugula
10 to 12 slices bacon, cooked
4 foccaccia buns or ciabatta buns
To make the chicken club sauce: Combine yogurt, sour cream, minced garlic, lemon juice and cucumber. Season with salt and pepper. Set aside.
To make the warm tomato mixture: In a large skillet, heat olive oil over medium high heat. When oil is hot, add onion and chopped garlic. Sauté until vegetables start to soften, about 2 minutes. Add the cherry tomatoes and olives. Cook until tomatoes start to soften and skins wrinkle, about 3 to minutes.
Cut each bun in half and grill or toast until golden on both sides.
Assemble sandwiches with arugula, yogurt sauce, chicken, bacon and tomato mixture.
Yield: 4 servings.