Breakfast Chicken Sandwich


  • 4 chicken breast (boneless and skinless, thinly sliced)

  • 8 rashers smoke streaky bacon

  • 12 slices bread

  • 1 tbsp sunflower oil

  • 4 tbsp light mayonnaise

  • 125g dolcelatte or bleu d'Auvergne cheese (thinly sliced)

  • 4 tomatoes (thinly sliced)

  • 40g watercress


  1. Heat the oil, fry the chicken breast and bacon for 6-8 minutes, turn once or two until golden, cooked through.

  2. Toast the bread on both sides, then spread with mayonnaise.

  3. Divide the chicken breast between 4 slices of toast, top with the sliced cheese.

  4. Cover the cheese with 1 more slice of toast on each set, then add the tomato slices and watercress. Complete the sandwich stack with the final slice of toast.

  5. Press the sandwiches together, then cut each stack into 4 small triangles. Secure with cocktail sticks if needed and serve immediately.  

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