Club Sandwich

Ingredients 

• 12 white bread slices
• 2 chicken breasts
• Salt to taste 
• Crushed black peppercorns to taste
• 6 tablespoons + 4 teaspoons oil
• 2 eggs
• Dried breadcrumbs for coating 
• 28-32 bacon rashers
• Butter for applying + for brushing
• 12-16 Iceberg lettuce leaves
• Mayo mustard sauce for drizzling
• Mayonnaise for drizzling
• 4 medium tomatoes, sliced
• 2 medium Avocados, sliced
• 12 cheese slices, halved
• Potato wedges fried, to serve

Method

1. Slit the chicken breasts without cutting through, open them out and hammer lightly to flatten them.
2. Place them on a plate, sprinkle salt, crushed black peppercorns and ½ tbsp oil on each breast and rub in well. Flip them, sprinkle salt, crushed black peppercorns and ½ tbsp oil on each breast and rub in well. Set aside to marinate for 10-15 minutes.
3. Break 1 egg into a bowl and spread breadcrumbs in another bowl. Sprinkle salt-crushed black peppercorns over the eggs and beat well. Sprinkle crushed black peppercorns over the breadcrumbs and mix well.
4. Dip chicken in egg mixture and coat with bread crumbs, dust off extra breadcrumbs and keep them on another plate.
5. Heat a non-stick pan, place 8 bacon rashers at a time in it and cook on medium heat till golden and crisp. Remove and place on another plate.
6. Heat 2 tbsps oil in the same pan, place one chicken breast in it and shallow-fry on medium heat till done. Remove on another plate. Similarly, cook the other chicken breast. Halve both breasts.
7. Heat 1 tsp oil in a non-stick pan. Break an egg, sprinkle salt and crushed black peppercorns and cook till the underside is done. Flip and cook till the other side is done. Cook the remaining 3 eggs similarly.
8. To make each sandwich, place a slice of bread on the worktop, and spread butter evenly over it. Place 3-4 iceberg lettuce leaves, half chicken breast, drizzle mayo mustard sauce generously and mayonnaise. Place another slice of bread on top and spread butter over it evenly, place 8 bacon rashers, 5 tomato slices, sprinkle salt, and crushed black peppercorns.
9. Place slices of ½ avocado, sprinkle salt and crushed black peppercorn, drizzle mayonnaise, mayo mustard sauce, place 3 cheese slices, and top it up with 1 cooked egg.
10. Apply butter on the 3rd bread slice and place it over the egg buttered side down.
11. Preheat a non-stick griller. Brush butter on both sides of it. Place one sandwich at a time on it, close and grill till golden brown on both sides.
12. Cut each sandwich into half and place them on individual plates. Serve hot with fried potato wedges.