Nature & Respect - Free-range chicken club sandwich

1 Pck. Free-range chicken breast fillet – Paprika chili or free-range chicken inner fillet or free-range chicken breast fillet without marinade
8 Slices of toast, large slices
4 Slices of bacon
8 Leaves of lettuce or romaine lettuce
2 Tomatoes, sliced
4 Slices of Emmental or Gruyère cheese
1 Avocado, cut into slices
4 EL Mayonnaise
1 EL Dijon mustard
1 TL Lemon juice
A pinch of salt and pepper

Fry the free-range breast fillets until they are cooked through, leave them to cool slightly and cut them into slices approx. 2 cm thick. 
Fry the bacon slices in a pan until they are crispy. Then place them on kitchen paper to blot off any excess fat. 
Mix the mayonnaise, Dijon mustard, lemon juice, salt and pepper in a small bowl.
Spread one side of each slice of bread with the Dijonnaise.
Top 4 of the slices of bread with a leaf of lettuce, tomato slices, avocado slices, slices of free-range breast fillet, a slice of cheese and crispy bacon.
Place the remaining slices of bread, dijonnaise side down, on top of the topped slices. 
Cut the sandwiches in half diagonally.
For the picnic outing, you can wrap the sandwiches in sandwich paper or parchment paper and store them in a cooler bag to keep them fresh.
Bon Appétit

Free-range chicken club sandwich