Crispy chicken, tomato & egg summer sandwich

How Maurice does it

1. 1

   Toast the two slices of artisan bread until golden and crisp.

2. 2

   Slice the chicken breast in half horizontally to create two thin cutlets. Season with salt and pepper.

3. 3

   Heat olive oil in a stainless steel pan over medium-high heat. Pan-fry the chicken cutlets until cooked through and golden, about 3–4 minutes per side. Remove and set aside on a cutting board.

4. 4

   While the chicken cooks, crack the eggs into a bowl and whisk well. Slice the tomato into thick rounds.

5. 5

   In the same pan, add butter and let it melt. Place the tomato slices in the pan and cook for 1 minute per side.

6. 6

   Pour the whisked eggs over the tomatoes in the pan. Cook gently, then lay the shaved cheese on top. Cover and cook until the eggs are set and the cheese is melted.

7. 7

   Place the toasted bread on a board. Lay the cooked chicken on top, then slide the tomato-cheese omelet over the chicken.

8. 8

   Cut the sandwich in half and serve immediately.