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We stick with a fairly traditional mix of grilled chicken, bacon and tomato for our club sandwich but throw in a few twists along the way, including avocado mayo and homemade fennel seed flatbread.
For the flatbread
For the fillings
put flour, salt, baking powder, crushed fennel seeds and cinnamon in a bowl and mix with a fork.
make a well in the centre and pour the olive oil and water into the well slowly and bring in the flour with a fork to make a dough.
knead with floured hands for 10 minutes until it become elastic.
place into a floured bowl, cover with ClingFilm and leave for half an hour.
roll into large golf balls and flatten with the palm of your hand and move from hand to hand, slapping the bread into circles as thin as you can.
put in a dry hot pan and cook on both sides- they should puff up, colour and the dough should be cooked.
blitz the avocado and mayonnaise together, then use to spread on each piece of flatbread.
heat a little oil in a pan and pour in the beaten eggs.
cook the eggs until firm and golden on the bottom then flip and do the same on the other side.
stack plenty of fillings between three layers of bread.
secure with a cocktail stick to serve with a handful of crisps.