A light and delicious sandwich that can be enjoyed warm or at room temperature. Perfect for packed lunches or picnics or even tea parties.
First, prepare the chicken
Lightly pound the thickest part of the chicken breast to make it more even in thickness. Then marinate in all the chicken ingredients for at least 2 hours. Next, heat a frying pan and add 1 tbsp. of oil. Fry each breast for 3-4 minutes per side or until cooked through. Remove to a plate and keep the chicken covered to cool slightly. Then slice each breast into thin strips diagonally. Cover and set aside.
Next, prepare the omelette
Beat the egg with salt and pepper. Heat a frying pan, add the oil and then pour in the egg mixture. Spread it out to form a thin omelette. Do not overcook it, turn it over once it is lightly golden and then remove to a plate and let it cool. Divide it in half.
Then, mix all the mayo-spread ingredients together and set aside.
Apply a thin layer of the mayo-spread on the inside of the first slice of bread. Place the first half of the omelette on the slice (the other half will go in the second sandwich). Then arrange some tomato slices topped with cucumber slices. Apply a thin coating of the mayo-spread on both sides of the second slice (this will be the middle slice of your sandwich) and place it on top of the cucumbers. Arrange the chicken slices on it and cover them with a lettuce leaf. Apply mayo-spead on the inner side of the third slice and cover your sandwich. Then cut your sandwich diagonally in half and then again across to make 4 triangle sections. Put a toothpick through each section so that everything is held together nicely.
The mayo-spread has three function in this sandwich. It helps 'glue' the slices to the filling so things don't fall apart, it adds on the flavour and it protects the bread slices from getting soggy.
Make the second sandwich in the same way.
Serve with fries, a dip, potato salad, coleslaw, avocado slices, crisps, a drink ... whatever you prefer.