1 COBS Bread Country Grain Block Loaf, sliced for toast
2 Tbsp olive oil
1 Tbsp lemon juice
½ tsp lemon pepper
2 chicken skinless (breast or thigh) fillets, trimmed
2 rashers rindless middle bacon
¼ cup whole-egg mayonnaise
3 iceberg lettuce leaves, shredded
1 tomato, thinly sliced
2 slices tasty cheese
To serve: Toothpicks
Whisk oil, lemon juice, lemon pepper and salt together in a ceramic bowl.
Place chicken on a board, cover with cling film and pound with a mallet (or rolling pin) until approx 1cm thick. Add chicken to the oil and juice mixture, turning to ensure all is coated.
Cover with cling film and refrigerate for 30 minutes.
Heat a non-stick frying pan over a medium heat. Cook chicken until cooked through, transfer to a plate covered in paper towel and cover with cling film. Wash the pan then, on a medium heat, cook bacon until crisp (but not over cooked).
Take six slices from COBS Bread Country Grain loaf and toast.
Spread two toast slices with half the mayonnaise. Top with lettuce, tomato and chicken, another slice of toast. Spread the top of the second slice with remaining mayonnaise. Top with bacon, cheese and remaining toast. Secure with toothpicks, then cut in half and serve.