Picnic-style chicken and bacon on white

Home Magazine
Prep Time: 00:15
Servings: 4
Cooking Time: 00:15
  • 30ml - butter
  • 30ml - oil
  • 300g - chicken breast fillets
  • - salt and freshly ground black pepper
  • 8 - strips rindless bacon
  • 8 - slices white bread
  • 60ml - mayonnaise
  • 4 - hardboiled eggs, sliced
  • 2 - ripe, firm tomatoes, sliced
  • 4 - gherkins, sliced
  • - fresh rocket
  • 20ml - wholegrain mustard
Pack up a picnic with these old-school faves.
Heat the oil and butter in a pan and fry the fillets until golden brown and cooked. Season to taste with salt and pepper. Set aside to cool, then cut into strips.

Fry the bacon in the same pan until crisp, then drain on paper towels.

Spread mayonnaise on four slices of bread and divide the chicken strips between them. Then place 2 strips of bacon on top of each slice, followed by the egg, sliced tomato, gherkins and rocket.

Spread a layer of mustard on the remaining 4 slices of bread and close the sandwiches. Halve them diagonally and serve with chips.

Word and image: Home magazine

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