1. Cut chicken breasts in half and flatten to ½ inch thickness.

2. Place in a Mari-Bag. Add Major Piri Piri Mari Base. Massage lightly to cover, then place in fridge for a minimum of 2 hours.

3. Cook chicken and bacon in oven or on a griddle. Keep hot.

4. Toast the bread and remove crusts. Butter 20 slices on one side, the remaining slices on both sides.

5. Cover 10 slices with tomato, top with the bacon.

6. Top with slices of toast that have been buttered on both sides.

7. Cover with lettuce and cooked chicken.

8. Spoon 1 dessert spoon of flavoured mayonnaise over the chicken and cover with the last 10 slices of toast.

9. Press the sandwiches firmly together and quarter them.

10. Spear each with a cocktail stick.