Chicken salad sandwiches with artichokes and bacon

This recipe is brought to you by a sort of Rube Goldberg form of pandemic tidying. 

While those unfortunately furloughed right now are busy posting about how much they're accomplishing around the house, the immediate impact in our house was to make it messier. The dreaded mail lurks in stages under the coffee table. Shelf stable groceries and sundries quarantine in sacks in the guest room.

And once my husband joined me in the home office, a chain reaction has rippled through the house. He needed a clear desk on which to work, so all the books and piles of papers got moved randomly out of the way. To make room for the displaced books, I displaced some magazines, which displaced some overdue clippings in need of filing and some other magazines in need of culling. This recipe came from the latter pile I'm working my way through very slowly.

Artichoke bacon chicken salad sandwiches

Adapted from Cooking Light, August 2007

Ingredients

⅓ cup plain yogurt

¼ cup light mayonnaise

1 teaspoon fresh rosemary

1 garlic clove minced

2 cup shredded cooked chicken breast (grilled works nicely here)

1 cup drained canned artichoke hearts, chopped

4 bacon slices, cooked and chopped

2 cups arugula leaves

8 slices bread

Method

Mix together yogurt, mayonnaise, rosemary and garlic in a large bowl. Add chicken, artichoke hearts and bacon. Scoop a quarter of the mixture onto a bread slice. Top each with a half up of arugula and another bread slice.

Rating: Not as amazing as I hoped, but nice enough. Might up the amount of rosemary and try it again. It does have the advantage that you can mix up the chicken salad in advance and then assemble the sandwiches readily for a weekday lunch while we're home.