Begin by preparing your ingredients and setting them out so you can assemble the sandwiches quickly as soon as the bacon has cooked. Slice the tomatoes and avocado, wash and dry the lettuce, and prepare the bread for toasting.
Cut the chicken into approx. 5mm slices, then add a drizzle of olive oil to a frying pan and heat until shimmering. Season the chicken with salt and pepper, then add to the pan. Cook the slices over medium heat until thoroughly reheated and lightly browned (or until fully cooked, if using raw chicken) then remove from the pan and set aside. Add the tomato slices to the pan and cook for around 30 seconds on each side to warm. Remove from the pan, set aside and season with salt. Allow the pan to cool slightly.
At this point, begin to lightly toast the bread and mix the mayonnaise and mustard with a generous crack of black pepper.
Add the bacon to the pan and cook over low heat until crispy, to your liking. Approximately 2 minutes before the bacon has finished cooking, add a generous glug of maple syrup to the pan and continue to cook until the syrup thickens and coats the bacon.
Assemble the sandwiches by spreading a layer of mayonnaise on the bottom layers of toasted bread, then top with two lettuce leaves, the tomato slices, then the chicken and bacon.
Spread more mayonnaise onto another slice of bread then use that to top the sandwich. Top that slice with the turkey, avocado and the rest of the lettuce. Finally spread mayonnaise on one final slice of bread and place on top of the three-layer sandwich. Push down, cut into triangular quarters and use cocktail sticks to hold each quarter together.
Keyword Bacon, Chicken, Chicken Sandwich, Club Sandwich, Sandwich, Turkey