Buy all ingredients right below the recipe
Ingredients
- 3 slices toast bread
- 125 g chicken breast fillet
- 40 g sliced bacon
- 40 g mayonnaise
- 2 leaves iceberg lettuce
- 4 slices tomato
- 1 pc egg
- 1 tbsp vegetable oil
- 1 pinch salt
- 1 pinch freshly ground pepper
- 4 pcs toothpicks
Steps
- 1Season the chicken breast with salt and pepper, then cook it in a preheated pan with a little oil over medium heat for about 2-2 minutes per side, until cooked through. In the same pan, fry the bacon slices until golden brown and crispy. Once done, set them aside.
- 2In another pan (or toaster), toast both sides of the bread slices until golden brown.
- 3Cook the egg in the fat left over from the bacon: crack it into the pan, season with salt, and cook over low heat for about 4 minutes. Season with pepper, then carefully flip it and cook the other side for 1 minute. Remove from the pan.
- 4Spread mayonnaise on one side of the toasted bread slices. Place the iceberg lettuce leaves on the first slice, then add the tomato slices.
- 5Cut the cooked chicken breast into three pieces and place them on the tomato. Cover with the second slice of toast, mayonnaise side down.
- 6Spread mayonnaise on the top, dry side of the second toast, then place the fried bacon and egg on it. Finally, cover with the last slice of toast, mayonnaise side down.
- 7Cut the sandwich diagonally in half (or into quarters). Secure each part with a toothpick and serve immediately.
