Air fryer club sandwich

This hotel classic (room service, please!) makes an ideal treat using leftover chicken or turkey. and can easily be upped to serve a crowd. Replace the cheese with half a sliced avocado for a modern, dairy-free twist.

Ingreadient

• 3 slice/s thick sandwich bread (we used Toastie bread)
• 6 rasher/s smoked streaky bacon
• 2 medium vine tomatoes
• 6 tsp Essential Mayonnaise
• ½ x 1 iceberg lettuce
• 150g leftover cooked turkey or chicken, thinly sliced
• 4 slice/s Emmental cheese
• salted crisps, to serve (optional)

Step by step

1. Toast the bread until golden brown (you can do this in the air fryer: put the bread on top of the rack and cook at 200ºC for 4-6 minutes, turning every minute or so). Meanwhile, lay the bacon rashers on top of the rack in the basket of the air fryer and air-fry at 200ºC for 6-8 minutes, turning them halfway, until very crisp.
2. Slice each tomato into 4-5 slices and season (snack on the ends – chef's treat). Spread each slice of toast with 2 tsp mayonnaise. Tear the iceberg so you have 6-8 pieces about the same size as the bread. Divide the ingredients over 2 slices of toast, layering lettuce, then tomatoes, sliced chicken, bacon and cheese. Put one dressed slice on top of the other and close the sandwich with the empty slice, mayo-side down.
3. Insert 4 toothpicks into the sandwich. Slice with a bread knife into 4 triangles and serve immediately with crisps, if liked.