Grab your equipment and prepare your ingredients. Preheat oven to Gas Mark 5/ 375°F/ 190°C.
Cover a baking tray with foil or greaseproof (parchment) paper, add the bacon and bake in the oven for 15 minutes, turning once after 10 minutes.
Meanwhile, butterfly the chicken, brush lightly with 1 tsp of the olive oil, and season with salt and pepper. Heat the griddle pan on medium-high heat, then cook the chicken for about 6 minutes on each side or until cooked through.
Once the bacon and chicken are cooked, put to one side, let it rest and start to build your sandwich. First, toast the bread. Then, spread mayo on the bottom slice of toast and ketchup on the top half. Pile salad up on the bottom slice of bread and cheese on the top slice.
Now is the perfect time to fry your egg. Use the same pan you used to cook the chicken, add the remaining tsp of olive oil and fry the egg for about 5 minutes on medium heat until the egg white sets and the yolk is runny.
Pile the bacon, chicken and the egg onto the bottom slice of toast and then place the lid on top. Serve and enjoy!