Artichoke-Bacon Chicken Salad Sandwiches

I found this recipe in an issue of Cooking Light Magazine. It is a great twist on chicken salad sandwiches...my husband and I loved it!!

• Ready In: 15 mins
• Serves: 4
• Yields: 1 sandwich

Ingredients

• 1⁄3 cup plain low-fat yogurt
• 1⁄4 cup light mayonnaise
• 3⁄4 teaspoon fresh rosemary, chopped
• 1⁄4 teaspoon black pepper
• 1  garlic clove, minced
• 2  cups  rotisserie  cooked boneless skinless chicken breasts, shredded
• 1  cup canned artichoke heart, drained and chopped
• 4  slices bacon, cooked and crumbled
• 2  cups arugula, trimmed
•  sourdough bread, toasted

Directions

1. Combine first 5 ingredients in a large bowl.
2. Stir in chicken, artichoke hearts, and bacon.
3. Divide arugula evenly over 4 bread slices; top each slice with 3/4 cup chicken mixture and place remaining bread slice on top.