Chicken Sandwiches with Bacon and Eggs

Rinse the lettuce and spin dry. Rinse the cucumber and tomato and thinly slice. Rinse the meat, pat dry and butterfly. Heat the oil in a large frying pan, sear the chicken for 2-3 minutes per side, until golden brown. Season with salt, pepper and paprika then remove from the pan and let rest. Fry the bacon until crisp and then drain on paper towels. Fry the eggs until cooked to your liking. Arrange 4 pieces of toast on a clean work surface, top with lettuce, cucumber, tomato, bacon, chicken and eggs, season with salt and pepper then place the remaining toast on top and cut in half on the diagonal, securing with toothpicks, if desired.