1 tbs whole-egg mayonnaise
1 tbs Dijon mustard
3 slices good-quality sourdough, toasted
60g cooked chicken or turkey breast
Handful of rocket leaves
4 bacon rashers, grilled, cooled
1 large vine-ripened tomato, sliced
1 hard-boiled egg, sliced
Spread half a tablespoon each of the mustard and mayonnaise over 1 piece of toast. Top with chicken, half the rocket and another piece of toast. Add remaining rocket, bacon, tomato, egg and remaining mustard and mayonnaise. Season, then top with third piece of toast.
Press down firmly, slice in half and secure halves with a cocktail stick.
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