Serves 4



500 g chicken tenderloins (alternatively you can use shredded BBQ chicken)

200 g AUSTRALIAN PORK shortcut bacon

1 loaf of white bread (ask your baker to cut it horizontally on the thickest setting)

1 baby cos lettuce, washed and thoroughly dried

2 tomatoes, sliced


Olive oil

Salt and pepper



Place chicken tenderloins into a bowl, add a splash of olive oil and season with salt and pepper. Give this a mix and set aside.

Heat your BBQ on medium-high or alternatively you can use a frying pan. Cook the chicken tenderloins until they are charred or golden in colour and cooked through. Set aside.

Heat a frying pan over medium heat and add the AUSTRALIAN PORK shortcut bacon and cook for around 3 minutes on each side or until it’s nice and crispy.

Meanwhile, heat your largest frying pan over medium-high heat. Drizzle some olive oil over 3 slices of bread and place them in the pan (you may have to do it in batches). Toast both sides, until crisp and golden and repeat with the remaining slices.

Place one slice of bread onto a board and spread over some mayonnaise. Add the lettuce, chicken and the second slice of toasted bread. Lay down the sliced tomatoes and the AUSTRALIAN PORK shortcut bacon. Finally, spread some more mayonnaise onto the last piece of toasted bread and place it on top.

Cut into big wedges, and serve immediately. Enjoy!



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