INGREDIENTS
- 3 slices thick sliced white bread
- 3 rashers unsmoked streaky bacon
- 3 chicken breast mini fillets – or half a chicken breast cut into strips
- 1 tomato – I use vine tomatoes as I find they are juicier and have more flavour
- 2 lettuce leaves – I use round lettuce
- 1 tbsp mayonnaise – I prefer to make my own but you can also use ready made.
INSTRUCTIONS
- Make your mayonnaise (if you’re not using ready-made)
- Cook your chicken and bacon – I like to bake mine at 220ºC/200ºC for about 15 minutes until the bacon is crisp and the chicken is thoroughly cooked. The cooking time for the chicken will vary according to how thick the pieces are. If you’re oven cooking, check it after 10 minutes and put if back in for longer until it is piping hot all the way through. You can also grill or fry the chicken and bacon if you prefer.
- Toast your bread.
- Slice the tomato.
- Build your sandwich – Spread mayonnaise on a slice of toast, add two of your fillings (I go for the chicken and lettuce), add another slice of toast, spread with mayonnaise, add the remaining fillings, top with the final slice of toast.
- Enjoy!