Smashed Avocado and Bacon Club Sandwich

• 3 slices Bacon
• 1 small Chicken breast, boneless
• 3 slices White bread
• 1 medium Avocado, ripe
• ½ Lemon
• ¼ tsp Fine sea salt
• ¼ tsp Black pepper
• 2 tbsp Mayonnaise
• 1 tsp Dijon mustard
• 1 medium Tomato, ripe but firm
• 3 leaves Romaine lettuce

1. Cook the bacon in a frying pan over medium heat for 6 to 8 minutes, turning, until deep golden and crisp. Lift onto a plate and leave the fat in the pan.
2. Season the chicken with a pinch of the fine sea salt and black pepper. Cook in the same pan over medium heat for 4 to 6 minutes per side, until cooked through and the juices run clear, then rest for 2 minutes before slicing.
3. Toast the white bread until golden. Meanwhile, halve the avocado and scoop the flesh into a bowl; squeeze over the lemon and mash with a fork, then season with the remaining fine sea salt and black pepper.
4. Thinly slice the tomato. Mix the mayonnaise and dijon mustard in a small bowl.
5. Spread the smashed avocado over one slice of toast. Top with the romaine lettuce, sliced chicken, bacon and tomato, then spread the mayonnaise mixture over a second slice of toast and place it on top.
6. Add the final slice of toast on top and press gently to set the layers. Slice into quarters and serve straight away.

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