- 6 slices COBS Bread Country Grain Loaf, toasted
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- ½ tsp lemon pepper
- 2 chicken skinless (breast or thigh) fillets, trimmed
- 4 slices 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 plastic wrap 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 plastic wrap and refrigerate for 30 minutes.
Heat a non-stick frying pan over a medium heat. Cook chicken until cooked through, transfer to a plate lined with paper towel Wash the pan then, on a medium heat, cook bacon until crisp.
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.