Double thick club sandwich

Beat the ingredients for the sauce to a smooth mixture and season with pepper. Heat 1 teaspoon of oil in a frying pan and fry the bacon crisply on a low setting. Remove from the pan and place the slices on a piece of kitchen paper. Mix the rest of the oil with the chicken herbs and rub in the chicken fillets. Fry the chicken breasts alternately in the bacon baking fat. Add a few tablespoons of water and cook in about 15 minutes. Let the chicken cool slightly and cut into 8 thick slices. In the meantime, boil the eggs hard in 5 minutes and rinse them in cold water. Peel the eggs and cut into slices.

Roast 4 sandwiches lightly brown in a toaster and place them on the work surface. Brush them with a spoonful of sauce and top with 2 slices of chicken, a piece of bacon and 1/2 leaf of lettuce.

Put another slice of bread covered with sauce and spread it with a piece of bacon, slices of egg, avocado, onion and 1/2 leaf of lettuce.

Brush the last slices of bread with the sauce and place them on the pile with the smeared side down.

Stick satépicks with a pickle in the sandwiches to keep them together and cut them diagonally in half. Tasty with natural chips and extra sauce for dipping.