Chicken club sandwich

Prepare the marinade by mixing rapidly 3 tablespoons olive oil, the juice of ½ lime, a few chopped Fresh mint leaves, salt and pepper.

Add the 2 chicken breasts to the marinade, mix well and cover with plastic film. Leave to stand for at least 30 minutes.

Note: this can be done the day before and kept in the fridge.

Pour 2 tablespoonsful of the marinade into a frying pan on medium heat. When hot, add the chicken breasts.

Cook gently on each side over medium-to-low heat, pouring a little of the marinade over from time to time.

It is important not to overcook them. A thermometer is the best way to check this. Stop the cooking when the centre of the chicken breast reaches 80°C (176°F).

Remove the chicken from the pan and leave to wait on a plate, covered with aluminium foil.

Give the pan a quick wipe to clean it and return to the heat. Fry the thinly sliced 100 g belly (streaky) bacon.

When cooked, lay the bacon on absorbant paper.

Peel 1 red onion and slice into thin rings (a mandolin is ideal for this).

Prepare some lettuce. It is easier to use if cut 'en chiffonade', but this is not essential.

Season the lettuce with 4 tablespoons french dressing (vinaigrette).

Slice the chicken breasts.

Lightly toast the 2 slices of bread, spread with mayonnaise and arrange a layer of chicken on each one.

Cover with lettuce and onion.

Lightly toast the other 2 slices of bread and spread with mayonnaise.

Arrange the bacon on the sandwiches, then place the slices of bread on top and press down firmly.

Before serving, cut each sandwich in two diagonally.

Your club sandwiches are ready.