Jamie Oliver's Mexican Club Sandwich

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Step 1

1. Ingredients out. Oven at 130'C. Medium frying pan, medium high heat. Food Processor set to bowl blade.

Step 2

2. Fry pancetta until golden. Toss chicken with oregano, cumin seeds, salt and pepper. Put in Freezer bag and bash with rolling pin till about 1.5cm thick. Add chicken to pan, turning after 3-4 minutes. Pop baguette into oven.

Step 3

3. Mix vinegar, olive oil and salt and pepper in small bowl. Place chillies in bowl. In processor pulse coriander, chilli, spring onions until fairly fine. Add avocado flesh and cherry tomatoes plus juice of 1.5 limes. Pulse and season to taste.

Step 4

4. Return pancetta to chicken pan to warm. Remove bread from oven and cut lengthwise. Spoon guacamole onto bread. Slice up and add chicken, followed by pancetta. Drizzle over pan juices and scatter with coriander. Serve with lime wedges.