• 2 streaky bacon rashers
  • 3 slices white bread
  • 100g roast chicken breast, sliced
  • 1 tomato, sliced
  • 1 slice Emmental cheese
  • 2 lettuce leaves
  • 1 tsp mayonnaise


Dry-fry the bacon until crisp. Toast the slices of white bread.

Slice the roast chicken breast and tomato.

Butter one slice toast; top with an Emmental slice, half the chicken, a tomato slice, and a lettuce leaf.

Spread ½ tsp mayo on the next slice of toast and lay, mayo-side down, on the lettuce. Repeat, omitting the cheese and adding the bacon before the lettuce. Spread ½ tsp mayo on the last slice; place mayo side down.

Cut the sandwich into quarters, securing each quarter with a toothpick.

Enjoy !

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