Tandoori Chicken Club Sandwich

1 Jar Classic Tandoori Marinade 1 heaped tbsp Roasted Garlic & Chilli Marinade 1 Jar Butter Masala Cooking Sauce 2 Chicken Breasts 3 Slices White Bread 1 Head of Iceberg Lettuce 3 Bacon Rashers 15g Butter 1 Egg 1 Tomato A Pinch of Chaat Masala 2 tbsps Green Chutney 1 Jar Tandoori Onion Chutney

Marinate the chicken breast in 200g of Classic Tandoori Marinade for 30 mins. Roast the chicken under the grill at 180℃ for 20 minutes. Slice once cooked and mix with our Butter Masala sauce. Grill the bacon until golden brown, then slice. Slice tomato and dust with the chaat masala. Shred iceberg lettuce. Melt the butter in a non-stick pan, break the egg to fry and spoon a heaped table spoon of Roasted Garlic & Chilli Marinade on top of the egg. Toast 3 slices of white bread. To assemble: Apply the Tandoori Onion Chutney to 1 slice of toast, add the lettuce and sliced chicken, top with Butter Masala sauce. Layer another slice of toast and add sliced tomato, sliced bacon and the Lasooni fried egg. Place the final piece of toast on top. To serve: Cut into triangles and serve with a side of Butter Masala sauce to dip.