Hawaiian Chicken Salad Sandwiches - cooking recipe

Ingredients

5 slices thick-sliced bacon, diced
1 1/2 French baguettes (36 inches total)
6 tablespoons extra virgin olive oil, divided
kosher salt, to taste
fresh ground black pepper, to taste
1 -2 pinch crushed red pepper flakes
1 1/4 cups packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
1 tablespoon chopped fresh gingerroot
1/2 a lime, juice of
3/4 cup light mayonnaise
1/4 cup low-fat plain yogurt
3 cups shredded rotisserie chicken
1/2 cup chopped macadamia nuts
1 cup fresh baby spinach leaves
1 tablespoon oil-and-vinegar salad dressing
1 cup chopped fresh pineapple
1 tablespoon minced jalapeno pepper
1/4 cup minced red bell pepper

Preparation

Preheat broiler to high with rack 6 inches from the element.
Saute bacon in a skillet over medium heat until crisp, 8-10 minutes; drain bacon on a paper-towel-lined plate.
Prepare baguettes by slicing top third off and removing bread inside; set aside for another use.
Cut whole baguette into 4 equal portions and half baguette into 2 portions.
Brush each piece with 1 tablespoons oil, season with salt and pepper, and broil on a baking sheet until toasted, 2-3 minutes.
Process cilantro, mint, gingerroot, and lime juice in food processor until minced; add mayonnaise and yogurt; pulse to combine.
Season mixture with salt, pepper & crushed red pepper flakes.
Combine chicken, nuts, and bacon with cilantro mixture; set aside.
Toss spinach with salad dressing; stir pineapple and jalapeno together in a bowl.
TO ASSEMBLE THE SANDWICHES:.
Divide spinach among baguettes; top ech with 1/2 cup chicken salad and 2-3 tablespoons pineapple mixture.
Garnish sandwiches with bell pepper.