• Leftover roast chicken, roughly chopped
• Five slices unsmoked streaky bacon, cooked and roughly chopped
• 10 Kalamata olives, chopped
• Iceberg lettuce, finely sliced
• Six small cornichons or two gherkins, sliced
• One egg
• 1/3 block of feta
• Two teaspoons Dijon mustard
• Two teaspoons lemon juice
• Neutral oil
• Salt
• Pepper
• Four slices white bread
• Butter

Crack the egg into the glass measuring jug. Add lemon juice, mustard and salt. Top up with about an equal volume of oil to egg. Use the stick blender, slowly drawing it from bottom to top of the liquid to make a thick mayo. Crumble in the feta and blend again, taste for seasoning.

Put four tablespoons of the sauce in a big bowl with the chicken, bacon and olives. Mix, taste and adjust. Thickly butter the bread, scatter with pickle slices and then evenly distribute the filling between the two sandwiches. Top with sliced lettuce and serve.