Classic Club Sandwich

Cook the chicken and bacon. Season chicken breast with salt and pepper, then pan-fry until cooked through. Cook bacon slices in a separate pan until crispy. Drain excess fat from the bacon.

Prepare vegetables and slice chicken. Wash the lettuce leaves and slice the tomatoes into rounds. Slice the cooked chicken breast into thin pieces.

Toast the bread. Toast all 12 slices of white sandwich bread until golden brown and slightly crisp.

Assemble the first layer. Spread mayonnaise generously on one side of 8 toasted bread slices. On 4 of these slices, layer lettuce, sliced chicken, and a sprinkle of the remaining salt and pepper. Top each with another mayonnaise-spread slice of bread.

Assemble the second layer. On the remaining 4 mayonnaise-spread bread slices (from the previous step), layer cheese slices, tomato slices, and crispy bacon. Top with the last 4 plain toasted bread slices.

Finish and serve. Secure each double-decker sandwich with four toothpicks, then cut carefully through the middle diagonally to create four triangles. Serve immediately.