CBLTs

  • Preparation Time10 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
12 thick-cut rashers of smoked bacon
120ml good mayonnaise
120ml tomato ketchup
8 slices good white bakery bread, cut 1 1/2-cm thick
4 to 8 tender green lettuce leaves, washed, spun very dry
2 large ripe tomatoes, thickly sliced
1 rotisserie chicken
Salt and freshly ground black pepper
1) Preheat the oven to 200C/Gas 6. Place a wire rack on a baking tray and arrange the bacon in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

2) Combine the mayonnaise and tomato ketchup in a small bowl. Spread four slices of the bread with about 1 tbsp of the mixture and cover with a lettuce leaf. Place three rashers of the bacon on top of the lettuce and then add a layer of tomato slices on top of the bacon.

3) Slice half the breast of the rotisserie chicken into thick pieces and place a slice of the chicken on top of the bacon. Sprinkle liberally with salt and pepper. Reserve the remaining chicken.

4) Spread each of the remaining four slices of bread with 1 tbsp of the mayonnaise/tomato ketchup mixture and place, dressing side down, on the sandwiches. Cut in half and serve.

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