Pre-heat the oven to 350°F. Rub the chicken fillet with 3 tbsp. olive oil then sprinkle with Smoky BBQ Mix. Add a generous pinch of salt. Place onto an oven dish, and roast in the oven for 20-25 minutes.
Place the sliced bacon onto a parchment paper-lined oven tray, and bake alongside the chicken fillet for the final 15 minutes whilst turning the bacon halfway through. Allow the bacon to cool. Once the chicken has cooled, slice evenly along with the tomato and cucumber. Peel, and slice the egg. Toast the bread in a griddle pan with 1 tbsp. of EVOO per slice. Allow to cool slightly before constructing the sandwich.
To assemble, place a slice of bread on a chopping board and spread a tbsp of Club Sandwich Sauce, then add some salad mix and the sliced cucumber. Next, add the sliced chicken and another tbsp. of Club Sandwich Sauce. Sprinkle with roasted pine nuts. Add the second slice of bread and salad mix, using it as a bed for the sliced tomato and egg, then spread on a tbsp. of Club Sandwich Sauce. Place the bacon on top, and season with salt and pepper. Add the third (and final) slice of bread. Cut the final product in half, holding the individual halves together with toothpicks.
Tip: Try our new Hamburger Skewers as well instead of toothpicks!