in the kitchen
Ingredients
- 4 chicken thigh fillets, grilled
- 6 rashers crispy streaky bacon
- 1 large heirloom tomato, sliced
- 1 avocado, sliced
- 4 iceberg lettuce leaves
- 4 tbsp lemon mayo
- 6 slices white bread, toasted
- Salt and pepper
- Long cocktail picks to secure
Method
1
Season and grill chicken thighs 5 minutes per side until cooked through. Slice.
2
Toast bread deeply. Spread mayo on all inner slices.
3
Build: toast, lettuce, chicken, toast with mayo, bacon, tomato, avocado, toast.
4
Press firmly, secure with picks and slice diagonally into quarters.