Chicken club sandwich with papaya

1. Rinse chicken breast fillets with cold water, pat dry and cut crosswise into approx. 1 cm wide slices. Whisk eggs with salt, pepper and turmeric. Place sesame seeds onto a shallow plate. Dip chicken slices first into the egg, then coat with sesame. Heat oil in a large pan and cook chicken pieces over medium heat for approx. 5 min. on each side.
2. Toast the sandwich bread. Clean, wash and pat dry salad leaves, then tear into pieces. Peel, deseed and slice papaya. Clean, wash and slice spring onions into rings. Wash the limes with hot water, dry them off, grate zest, and squeeze out 2 tsp juice. Halve the chili pepper, remove seeds, dice. In a bowl, mix sour cream with lime zest, 2 tsp lime juice, diced chili pepper and agave syrup, season with salt.
3. Place salad and chicken on 4 slices of bread, add some sour cream mixture. Put another slice of bread on each and top with papaya, remaining sour cream and spring onions. Place the remaining bread slices on top, cut sandwiches in half, secure with wooden skewers.

Enjoy!