Club Sandwich with Turkey and Egg

Preheat the oven to 160 °C. Cut the turkey breast into 2-3 pieces, suitable in size and thickness for slices. Season with salt, pepper, and the Provençal herb mix. In a hot pan with a little olive oil, fry the turkey for 3-4 minutes on each side until golden. Place the pan (if oven-safe) or transfer the meat to a baking tray and bake for 10 minutes. Remove and let cool slightly before slicing thinly.

Meanwhile, toast the bread slices (sprayed with a little olive oil spray on both sides) in a pan or toaster. In the same pan, fry the bacon slices until crispy. Using the rendered bacon fat, prepare a fried egg (with a soft or firm yolk, as preferred). Slice the tomatoes thinly.

Assemble the sandwich in the following order: one slice of toast, a layer of mayonnaise, crispy bacon, turkey slices, tomato slices, a little mayonnaise, the second slice of toast, mayonnaise, lettuce leaves, the remaining tomatoes, the fried egg, mayonnaise, and the last slice of toast. Secure with toothpicks and cut diagonally to form triangles. Enjoy!