400 g thin cut chicken
150 g bacon
1 long ciabatta bread
½ dl green pesto
200 g shredded Emborg Mozzarella
Start by cutting the bread in four pieces.
Roast the bacon and chicken then afterwards roast the cut tomatoes on the pan.
Fry four sunny-side eggs.
Grease the bread with pesto then place the tomatoes, eggs, chicken, bacon and cheese in between and toast it in a toaster.
Garnish with avocado.