Rocamadour, Egg and Chicken Club Sandwich


Cut the chicken fillets into strips.

Place the strips in a hot frying pan with a drizzle of olive oil, add salt and pepper and cook for around 5 minutes.

Place the eggs into a saucepan of boiling water and cook for 10 minutes. Transfer to a bowl of cold water to stop the cooking process. Peel and cut into round slices.

Toast the slices of bread.

Peel the tomatoes and cut into round slices.

Shred the lettuce and mix with a heaping tablespoon of mayonnaise.

Spread the Rocamadour on the 6 slices of bread and top with a few tomato slices, egg slices, 2 or 3 chicken strips and some lettuce.

Place another slice of bread on top of each one. Add another layer of cheese, tomato, egg, chicken and lettuce and top with one more slice of bread.

Cut into triangles and place a toothpick in each piece to hold it together.

Chef’s tip

For a crunchier sandwich, add a slice of bacon grilled in the oven at 180°C for 10 minutes.