Start to finish: 15 minutes

Servings: 4

Pinch of saffron threads, crumbled (4 to 5 threads)

2 teaspoons warm water

1/2 cup reduced-fat mayonnaise

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon minced garlic

Ground black pepper, to taste

6 ounces chicken or turkey bacon

8 slices whole-grain sandwich bread

8 ounces sliced cooked chicken breast

2 cups arugula or leaf lettuce

1 large tomato, sliced

1/2 small avocado, sliced (optional)

In a small bowl, combine the saffron and warm water. Let stand for 5 minutes.

In a blender or mini food processor, combine the saffron mixture, mayonnaise, lemon juice, mustard and garlic, then blend until smooth. Season with pepper to taste. Set aside. The aioli can be stored, covered, in the refrigerator, for up to 1 week.

Cook the chicken (or turkey) bacon according to package instructions. Toast the bread.

To assemble the sandwiches, spread some of the saffron aioli on each piece of toast. Divide the bacon, sliced chicken breast, arugula (or lettuce), tomato and avocado (if using) among 4 slices of toast; top with the remaining toast.