Club Sandwich

A roast poultry on a Sunday is usually an ideal dinner but it seems a bit much with conditions as appetite sapping as they are today. Usually I'd say to roast a whole chicken and then let it cool would be to take something away from the beauty of the bird, except for when it goes into a Club Sandwich, as it does here.
I roast the chicken simply by smearing it in basil butter, placing half a lemon in it's cavity and then placing it in the (fan assisted) oven at 180 degrees for an hour and a half. After cooling, I fry some bacon (2 rashers per sandwich), toast the bread and thinly slice a tomato. I spread mayonnaise on the toast for me (butter for Her) and lay on thickly sliced chicken, bacon, tomato and lettuce. Over the green leaves I spoon over some of the reserved chicken juice before topping with another piece of toast and slicing on the diagonal. Perfect in front of Sunday television.

Club sandwich