Makes two med-large sandwiches

1 Box Tegels Buttermilk Chicken Tenders

6 bacon rashons

6 anchovies (finely diced)

3 garlic cloves (finely diced)

1/2 lemon (juice)

1/4 cup greek yoghurt

1/2 cup mayonnaise

1 tbl sp dijon mustard

1 tbl sp cracked black pepper

1 medium romain/cos lettuce (washed)

40 gm grana padano

2 medium hero style bread rolls

Salt

Preheat oven to packages instructions.

Place tenders and bacon on seperate trays and cook both in the oven for 25 minutes.

In a bowl place anchovies, garlic, lemon juice, yoghurt, dijon, black pepper and mix together until smooth sauce consistency. Season with salt to taste. Chop the lettuce into chunky pieces and add in. Using a peeler, peel in the grana padano and with a spoon mix it all together.

Once tenders and bacon are cooked remove from oven and turn to grill setting on highest heat. Rub the bacon fat into the opened part of the roll and add a bit more oil before popping into oven to toast under the grill to golden. Alternatively toast in a toaster.

Chop the bacon up and place in salad and mix through before building sandwich by adding salad to the bottom, topping with tenders and then finishing with the top of the bun.