Four to five chicken thighs (Aldi is our go to)

1 Chimac K-BBQ Sauce Sachet

Mustard

5 slices of bacon, cooked until crisp

A lovely big piece of focaccia bread (we got ours from Una bakery)

Fresh lettuce leaves

Tomatoes

Salt and pepper to taste

Olive oil

Marinate the chicken:

In a bowl, combine the chicken thighs with three quarters (around 110mls) of Chimac K-BBQ sauce.  Let it marinate for at least 30 minutes in the refrigerator.

Stir-fry the chicken:

Heat a pan over medium-high heat and add some olive oil.

Add the marinated chicken thighs to the pan. Cook the chicken for 4-5 mins, turn it and keep on the pan until they are fully cooked and browned.

Let it rest and then chop the chicken thighs

Assemble the club sandwich:

Cut the focaccia bread in half - lightly toast each side if you’re fancy!.

On one slice of the focaccia bread, add mustard

Add lettuce, tomatoes and then chicken 

Pop on the remainder of your K-BBQ sauce

Cut the sandwich in half diagonally and enjoy!