Boil the chicken in enough water so as to dredge all the pieces.

Add salt and pepper to taste.

Once boiled ( about 30 minutes) drain the stock and store in mason jars to use later. You should get about 2-3 mason jars worth.

Debone the meat and chop it into tiny pieces. Often the chicken is shredded for club sandwiches but I prefer the chunkiness of the chopped meat

Add the mayonnaise , salt, pepper and cabbage to the chicken and mix till fully incorporated. Set aside.

Whisk the eggs with a pinch of salt and pepper.

Optionally I also add some green onions to the omelet mixture.

Heat a pan and in 3 batches fry the omelet.

To assemble, take one slice, add about one to two tablespoons of the chicken mix depending on the size of your bread.

Cut an omelet in half and add that atop the chicken spread.

Next add the lettuce, cucumbers and tomatoes.

Finally add the cheese. You can use sliced cheese or shredded.

Cover with the second slice of bread.

Grease a cast iron or ceramic pan with butter or oil.

Carefully lay the sandwich down and let the bread toast up.

Once the bread gets a nice golden color, flip the sandwich and press down and let the cheese melt. This will help with the sandwich staying intact.

Once done, take out of pan and slice it in half.

Serve with cucumbers, chips and ketchup.