Prego Chicken Dagwood (Sandwich)

Steps

1. 1

   Peel and cut the potatoes into chips. Fry them in oil until they are soft but not crispy (traditional South African 'slap' chips).

2. 2

   Remove the chips from the oil and place them in a bowl. Season with salt, vinegar, and masala. Cover the bowl with a lid and shake well; keep the lid on to allow the steam to soften the chips further.

3. 3

   Prepare the chicken by cutting the fillet through (butterflying) and pounding it with a mallet until even. Season both sides with Cajun spice and smoked paprika.

4. 4

   Heat a pan on high heat with a little oil and sauté the chicken for about 5 minutes.

   Start 5-minute timer
5. 5

   Add 1 teaspoon of garlic paste and the sliced onions to the pan with the chicken. Toss to combine.

6. 6

   Pour in the Prego sauce (amount to your preference) and continue to fry for another 5 minutes, or until the chicken is fully cooked and the sauce has thickened (total chicken cook time approximately 10 minutes).

   Start 5-minute timer
7. 7

   Butter each slice of bread. Lightly toast the bread in a pan on both sides until golden.

8. 8

   To assemble, spread a layer of Prego sauce on the first slice of toasted bread.

9. 9

   Layer with chopped lettuce, tomato slices, the cooked Prego chicken, and a slice of cheese.

10. 10

    Add the fried egg on top of the cheese, followed by a portion of the seasoned slap chips.

11. 11

    Spread more Prego sauce on the final slice of toast and place it on top to close the sandwich.

12. 12

    Briefly toast the assembled sandwich on both sides in the pan to melt the cheese.

13. 13

    Wrap the hot sandwich tightly in aluminum foil. Let it rest for a minute to allow the steam to marry the ingredients together before cutting in half and serving.