Method

1. 1.

   Prepare the chicken | Cut the caps off the king oyster mushrooms and save them for another recipe (they work well in stir frys) | Roughly tear the mushroom stems into rough 1cm thick strips | Put the mushrooms in a bowl, drizzle with the olive oil and sprinkle over the chicken seasoning, sage and a little salt and pepper | Toss to combine, making sure the mushrooms are well coated | Spread the mushrooms out on the roasting tin making sure they’re evenly spaced out | Put the roasting tin in the oven and bake the mushrooms for 25–30 minutes

   Prepare the bacon | Slice the king oyster mushrooms lengthways into ¼ cm thick slices | Add all the marinade ingredients to a bowl and stir to combine | Put the mushroom slices in the bowl, toss to coat and leave to marinate

   Prepare the remaining ingredients | Finely slice the tomatoes | Cut the lettuce longways into quarters, cut out the white cores and shred | Toast the bread (you may need to do this under a grill as there’s quite a lot of toast!)

   
   Fry the bacon | Lay the bacon strips in a frying pan, put the pan on the stove and fry over a medium high heat for 5-6 minutes, turning halfway through
   
   Build the sandwiches | Lay down 4 slices of toast and spread over half the mayo | Top with lettuce | Top with chicken | Top the chicken with toast and spread with the remaining mayo | Top with tomato | Top with bacon | Top the sandwiches with the remaining toast | Push four toothpicks into each sandwich, 1 inch in from each corner | Cut the sandwiches into 4 triangles, plate up and serve straight away with crisps