Grilled Chicken Sandwich with Bacon & Avocado Mayo

Ingredients

2 Tbsp	Olive oil
1	Chicken breast, skinned and boned (Main)
2 Tbsp	Hoisin sauce
2 Tbsp	Tamarind puree
1 to taste	Freshly ground black pepper
2 pieces	Bacon
2	Tomatoes
2 pieces	Rye bread, black rye or similar
½	Avocados, mashed
4 Tbsp	Mayonnaise
½ cup	Rocket leaves
½ cup	Baby spinach, leaves

Directions

1. Combine the oil, hoisin sauce and tamarind puree in a plastic bag.
2. Add the chicken and marinate in the refrigerator for at least one hour. Remove and sprinkle with pepper.
3. Grill or pan-grill on a ridged frying pan on medium for about five minutes each side.
4. Remove to a warm plate, cover with foil and rest for five minutes.
5. Meanwhile, grill or microwave the bacon until crisp. Halve and grill the tomatoes.
6. Toast the bread. Combine the avocado with the mayo. Slice the chicken. Spread the toast with the avocado mayo.
7. Place a slice on a serving plate. Pile with half the salad ingredients, then the prepared ingredients. Top with another slice of toast. Repeat.