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£1.45Price per unit
18.1p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Toast the bread until golden brown (you can do this in the air fryer: put the bread on top of the rack and cook at 200ºC for 4-6 minutes, turning every minute or so). Meanwhile, lay the bacon rashers on top of the rack in the basket of the air fryer and air-fry at 200ºC for 6-8 minutes, turning them halfway, until very crisp.
Slice each tomato into 4-5 slices and season (snack on the ends – chef's treat). Spread each slice of toast with 2 tsp mayonnaise. Tear the iceberg so you have 6-8 pieces about the same size as the bread. Divide the ingredients over 2 slices of toast, layering lettuce, then tomatoes, sliced chicken, bacon and cheese. Put one dressed slice on top of the other and close the sandwich with the empty slice, mayo-side down.
Insert 4 toothpicks into the sandwich. Slice with a bread knife into 4 triangles and serve immediately with crisps, if liked.
If you don’t have leftovers to hand, use a rolling pin to flatten 4 medium chicken breasts (150g each) between baking parchment, until they are of even thickness. Season, drizzle with 1 tbsp oil and air-fry at 180ºC for 15-18 minutes, until cooked through, the juices run clear and there is no pink meat; you can check with a meat thermometer (75ºC). Leave to rest for 10 minutes.
Customer safety tips
Typical values per serving when made using specific products in recipe
Energy | 4,011kJ/ 963kcals |
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Fat | 64g |
Saturated Fat | 17g |
Carbohydrates | 42g |
Sugars | 9.2g |
Fibre | 4.1g |
Protein | 52g |
Salt | 3.4g |
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