GRILLED CHICKEN CLUB WITH AVOCADO MAYONNAISE, ROAST TOMATO AND BACON It's probably the one truly international dish, and always reminds me of late-night hotel suppers. A good club sandwich revives the jet-lagged, the dance-party animal, or the shopper. 2 tablespoons olive oil 4 chicken thigh fillets Sea salt Freshly ground black pepper 8 thick sliced bread Avocado mayonnaise (recipe follows) 1 bunch rocket (arugula), washed, dried 4 rashers bacon, cooked 12 roast tomato halves (recipe follows) 1/2 iceberg lettuce, cut into wedges

Heat oil in a frying pan over high heat. Place chicken fillets in the pan, season with salt and pepper and cook for 3 minutes. Turn, season again and cook for a further 3 minutes, or until cooked through. Remove from pan, rest and cut into 1/2 in slices.

To make sandwiches, spread slices of bread with avocado mayonnaise. Top 4 slices of bread with rocket, chicken, bacon and roast tomato. Finish with remaining bread slices. Serve with wedges of iceberg lettuce.

Serves 4.

AVOCADO MAYONNAISE

2 egg yolks
Juice and zest of 2 lemons
1 avocado, chopped
Sea salt
Freshly ground black pepper
200ml canola or other mild oil

Place egg yolks, lemon juice and zest, avocado, salt and pepper in a food processor and blend until combined. Add the oil, drop by drop, blending constantly. When the sauce starts to thicken, add the oil in a stream until fully incorporated. If the mayonnaise is too thick, thin with a tablespoon of warm water.

ROAST TOMATOES

6 ripe Roma tomatoes, sliced in half lengthways
4 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper

Preheat the oven to 350°F. Place tomatoes on a baking tray, cut-side-up, and drizzle with olive oil. Sprinkle liberally with sea salt and pepper. Bake in the oven for 40 minutes.

NOTE: For a twist on the traditional, try marinating the chicken in Chinese Char Sieu marinade, available from Asian food stores.

Bills - Breakfast, Lunch + Dinner, Bill Granger