Prepare Ahead
Steps 1 and 5 can be made several hours in advance.
Instructions
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1
In a bowl mix together the garlic, herbs, and 1 tbsp of the olive oil. Season to taste with salt and pepper. Toss the chicken breasts in the mixture and set aside for at least 30 minutes.
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2
Meanwhile, heat a large frying pan and pour in the remaining olive oil. Fry the bacon in batches for 2–3 minutes, or until crisp and golden. Drain on kitchen paper.
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3
Using the same frying pan, add the chicken breasts, skin-side down, and cook for 4–5 minutes, or until the skin is nicely golden. Then turn over and cook for a further 4–5 minutes, or until cooked. Set aside on a plate to rest.
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4
Meanwhile, toast the slices of bread and lay them out on a large chopping board, ready to start assembling the sandwich. Remove the crusts, if desired.
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5
In a bowl, mix together the mayonnaise and mustard, and season to taste with salt and pepper.
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6
Spread the toast with the mustard mayonnaise. Slice the chicken breasts and arrange half of the pieces on 4 of the toast slices. Cut the bacon strips in half and evenly lay half on top of the chicken. Top with tomato slices followed by shredded lettuce. Top with a piece of toast and repeat the filling layer. Finish off by placing the remaining slices of toast on top.
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7
Cut each sandwich in half, diagonally. Top with a cornichon and push a cocktail stick down through the centre of each sandwich to hold it altogether.
Ingredients
- 1 garlic clove , small , crushed
- 1 tsp dried mixed herbs
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper , freshly ground
- 3 chicken breasts , boneless
- 16 streaky bacon rashers
- 12 slices white bread
- 4 tbsp mayonnaise
- 1 tsp wholegrain mustard
- 50g butter, for spreading
- 4 tomatoes, sliced
- 2 little gem lettuces , shredded
- 8 cornichons
Serves 4
Total time required 30 mins
- Preparation time: 15 mins
- Cooking time: 15 mins
- Other time: marinating