Bob Hart's chicken sandwich

For four sandwiches: 4 chicken breasts, skinned and slightly flattened.

Marinade made by blending these finely chopped herbs:

1 tbspn fresh thyme
1 tspn fresh sage
1 tspn fresh rosemary
1 tspn fresh marjoram
3 tbspn fresh parsley
1 thinly-sliced chill
1 thinly sliced garlic clove

With:

1 grated lemon rind of a lemon
pinch grnd allspice
1/3 cup EV olive oil

Marinate chicken breasts in this mixture for an hour or two, or overnight. Prepare hot ribbed grill (or gas barbie), salt chicken and cook quickly, 4 minutes per side, or (depending on thickness) until cooked through.

Slice casalinga or sourdough loaf into 8 slices, brush lightly with EV olive oil and quickly grill.

Construct sandwich: Spread American (Best Foods) mayo on grilled bread, layer grilled chicken on one slice, top with thin rings of red onion, thinly sliced avocado and sliced tomato (optional). Season, close sandwich. Eat.