2 streaky bacon rashers
3 slices white bread
100g roast chicken breast, sliced
1 tomato, sliced
1 slice Emmental cheese
2 lettuce leaves
1 tsp mayonnaise
Dry-fry the bacon until crisp. Toast the slices of white bread.
Slice the roast chicken breast and tomato.
Butter one slice toast; top with an Emmental slice, half the chicken, a tomato slice, and a lettuce leaf.
Spread ½ tsp mayo on the next slice of toast and lay, mayo-side down, on the lettuce. Repeat, omitting the cheese and adding the bacon before the lettuce. Spread ½ tsp mayo on the last slice; place mayoside down.
Cut the sandwich into quarters, securing each quarter with a toothpick.