Chicken Club Sandwich

For the chicken:
1. Place the boiled and shredded chicken in a medium bowl. Add salt, black pepper and mayonnaise. Mix well and set aside.

For the omelet:
1. Whisk the eggs in a small bowl and add salt as well as black pepper.
2. Heat oil in a frying pan and add the whisked egg in batches to make a thin crepe style omelette. In a medium sized egg, this will result in 3 omelets, and in a large frying pan, this will result in 2 omelets. Cut the omelet into 4 parts, enough to cover 4 slices of bread.

For the club sandwich assembly:
1. Trim the edges of the bread, if desired. Don’t throw the edges away. They can be used to make breadcrumbs.
2. Apply a thin layer of butter on each bread slice, and toast them on a pan on each side until brown. It is also possible to toast the bread slices in a sandwich press or toaster oven.
3. Each sandwich consists of 3 slices of bread.
4. Start off with spreading mayonnaise and tomato sauce on the first slice, and then top with the chicken spread.
5. Top the second slice with mayonnaise and tomato sauce, then add lettuce leaves, sliced cucumber, sliced tomato, followed by the egg slice and cheese slice (if using).
6. To assemble, place the first slice with the chicken on the bottom, then the second slice with the vegetables and egg, and then top off with the third slice.
7. Press the club sandwich carefully so that the layers join together, and then place a toothpick through the sandwich so the layers don’t separate. Cut into quarters or halves using a bread knife or serrated knife.

8. Serve with coleslaw, French fries and tomato sauce / tomato ketchup. This recipe makes 4 sandwiches, and nutrition is based on one person consuming one sandwich easily. In the event of a high-tea party, the serving size would be less.