A club sandwich is built from three slices and that is no accident: the middle layer holds the whole thing together. Toast the bread on both sides, because untoasted it collapses under its own filling. Push cocktail sticks in before you cut, and it stays upright.
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Fry the chicken through and golden, fry the bacon crisp and slice the chicken.
Toast the slices of bread and spread them with mayonnaise.
Stack per sandwich: bread, lettuce, chicken, bread, bacon, tomato, and close with a third slice.
Push cocktail sticks in and cut each sandwich diagonally into quarters.
The bacon can go for a vegetarian version, use an extra slice of cheese or grilled courgette for structure instead. Mixing the mayonnaise with a little mustard or lemon juice makes it less heavy. This sandwich has to go straight to the table, after half an hour the bread has softened.
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