When I was a kid, I begged my parents to let me make a double-decker sandwich every day and every now and then they even let me do it. I've always been fascinated by the double-decker sandwich, it just seems so incredibly decadent! The club sandwich is probably the most well know layered sandwich and my SUPER club just adds an extra amount of indulgence!
1 small chicken breast or 3-4 chicken tenderloins
2 rashers short cut bacon
6 green prawns, peeled and deveined
1/2 avocado, sliced
1 tbs aioli
1 tomato, sliced
2 slices jarlsberg cheese
2 slices white bread
1 slice wholemeal bread
1 tsp butter
Step 1 - Drizzle a little olive oil in a grill pan and heat over medium-high heat. Place chicken, bacon and prawns in the pan. Cook prawns for 20-30 seconds each side, bacon for 1 minute each side and chicken for 2-3 minutes each side depending on thickness, until cooked through. Remove from heat and allow to cool.
Step 2 - Place butter in a small teflon pan and heat over medium-low. When butter has melted, gently crack egg into pan. Hold the egg as close to the pan as possible and open the shell slowly and gently. Cook for 1 minute, then carefully and gently flip the egg and cook on the other side for a further 30 seconds.
Step 3 - Spread each piece of white bread with 1/2 tbs of aioli. Place one piece on a serving plate and top with lettuce, bacon and prawns. Place wholemeal bread on top of prawns and layer tomato, cheese, avocado and chicken. Place white slice, aioli side down to close sandwich. Pop the egg on top and serve immediately.