Air-Fried Club Sandwich

Instructions

• 1Place 3 slices bread, in a single layer, in the air fry basket and insert the basket into rack position 1. Set the oven to Toast, Darkness 7, select 3 Slices and press Start. Meanwhile, continue to the next step.
• 2Lay the tomato slices in a single layer and sprinkle evenly with the salt and pepper.
• 3For even thickness, place the chicken, in a single layer in a plastic bag and lightly pound with a rolling pin to flatten. Combine the chicken, salt, sugar and oil in a medium bowl and toss to coat. Set aside until required.
• 4The bread should be lightly toasted. If not, press A Bit More. Transfer the bread to a cutting board. 
  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 5Repeat toasting the remaining 3 slices bread. Meanwhile, continue to the next step.
• 6To make the mustard mayonnaise, place all the ingredients in a bowl and mix to combine. Set aside.
• 7The bread should be lightly toasted. If not, press A Bit More. Transfer the toast to a cutting board.
  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 8Line the roasting pan with foil and place the chicken in the pan evenly spaced apart. Place the bacon in the air fry basket in a single layer.
• 9Insert the oven rack into position 3 Down. Adjust the oven to Air Fry, Super Convection, 410°F, for 18 minutes and press Start to preheat.
• 10Once preheated, place the roasting pan on the rack and the basket into position 1 and air fry for 18 minutes. When the oven signals, check the chicken and bacon and rotate if necessary.
• 11The chicken is cooked when a meat thermometer inserted into the thickest part reads a minimum of 165°F. If not, press A Bit More.
  Tip: The cooking time will vary depending on the shape, weight and size of your chicken. For best results, test for doneness about 5 minutes before the end of the cook.
• 12Cut one of the chicken thigh in half lengthwise. Cut the bacon in half. Spread ½ tablespoon of the mustard mayonnaise onto each slice of toast. Toss the lettuce with the remaining mayonnaise. On 2 slices of toast, place the chicken and then half the lettuce. On another 2 slices of toast, place the bacon, tomato and remaining lettuce. Place these slices on top of the chicken slices. Top with the remaining toast, mayonnaise side down, pressing gently to compress.
• 13Insert 4 skewers into each stack, evenly spaced apart, piercing through all the layers to secure the sandwich. Cut each sandwich into 4 triangles and serve.