THE ULTIMATE SANDWICH RECIPE RECIPES

Steps:

• Heat a splash of oil in a frying pan until hot, fry the bacon until crisp, then set aside.
• Add the chicken to the hot pan and fry until cooked through and golden (about 3-4 minutes on each side). Slice and set aside with the bacon.
• Add the sliced tomatoes to the hot pan for 1-2 minutes to warm through and coat with any pan juices.
• Meanwhile, lightly toast the bread. Mix the mayonnaise and mustard with some black pepper, then spread half over 2 slices of toast. Butter the remaining slices.
• To assemble, put a slice of buttered toast on 2 plates, then top with half the chicken, then the avocado and the tomato slices. Add the mayo toast (mayo-side down), then spread with more mustard mayo. Add the rest of the chicken, the crispy bacon and lettuce. Finish with the remaining toast, then cut in two. Skewer each half, if you like, and serve with skinny chips (optional).

Steps:

• In a medium bowl combine cucumber and carrots. Cover with rice vinegar, water and salt. Stir until salt is fully dissolved. Cover with plastic wrap and let marinate in the fridge for at least 20 minutes and up to 48 hours. Preheat oven to 425º F.Lay eggplant slices out on a cutting board and sprinkle all sides with kosher salt. Let sit for 10 minutes. Meanwhile in a small bowl whisk miso, soy sauce, rice vinegar, sesame oil and honey. Line a sheet tray with parchment paper. Dip each slice of eggplant, both sides, in the miso glaze and arrange them on the sheet tray so there is no overlap. Roast for 30 minutes, flipping halfway through until browned and tender
  In a small bowl scoop out the flesh of the avocados and add lime juice. Mash into a spread, seasoning with salt and pepper to taste. Sprinkle the tomato slices with a sprinkle of salt. Start building the sandwich by spreading ¼ of the avocado on one slice of bread and 2 tbsp of hummus on the other. Begin with the avocado slice then stack the veg in the following order: a few slices of miso eggplant, handful of arugula, 2 slices heirloom tomato, pickled cucumbers, pickled carrots, shallots then sprouts. Top with the other piece of bread, slice in half and serve.