Cut the chicken breasts horizontally into very thin slices and season with salt and pepper. Place the bacon on a baking sheet with baking paper and bake in the oven at 180 ° C for 10 minutes. Cut the pickle, eggs and tomatoes into slices. Tear the iceberg lettuce into equal pieces. Fry the chicken tarts in a knob of butter on both sides until golden brown.
Toast the slices of bread and place 4 next to each other.
Spread them with mayonnaise and fill each slice further with cheese, lettuce, chicken, tomato, toast, pickle, eggs, bacon, tomato, fried chicken and finish with a toast, covered with mayonnaise. Insert a skewer and cut in half.
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