Start by preparing the side salad, as it is nicer when it gets the chance to sit in lemon juice for 15+ minutes. Clean the carrot and, using a potato peeler, cut it in thin long slices (do so as if you are ‘peeling the carrot’ thoroughly); then julienne the red onion and cut the cucumber in slices lengthwise and then again in threes – always lengthwise. We try to have the components of the salad as long and thin as possible, but at the same time wide.

Put the salad ingredients in a bowl and dress them with olive oil, lemon juice, salt, and pepper; mix well and set aside.

Now start preparing the salad components of the sandwich: thinly slice the tomato, wash and dry the leaves, and cut the cucumber in thick slices lengthwise. You would want the cucumber slices to be as long as the sandwich bread, so to cover the whole surface of a slice of bread with two pieces of cucumber.

For the Lemon Pepper Sauce Mayonnaise: In a small bowl, mix the mayonnaise, zest, and juice of ¼ of a lemon and the black pepper. Before zesting the lemon, ensure it is unwaxed.

For the protein components of the sandwich: thinly slice the chicken breast and grill with a little salt and pepper. Should your pan require it, use a low-calorie cooking spray to ensure the chicken doesn’t stick.

While the chicken grills, beat the two eggs with some salt and pepper and prepare two small, but thick patties, about the size or a bit larger, than the chosen bread slices.

Once all of the ingredients are ready, lightly toast the bread slices then start composing the sandwich: apply some mayonnaise on the bottom slice then build it up with the leaves, grilled chicken, then use the cucumber slices instead of the third bread slice, then the tomato, egg and finally the second bread slice, on which you will apply another bit of mayonnaise. Ensure all of the ingredients are equally spread among the two sandwiches, which can be held together with the help of a toothpick if needed.

Serve the sandwiches with the carrot and cucumber salad and enjoy!