Preheat the grill to medium-high. Lay the bacon rashers, well spaced apart, onto a wire rack set over a baking tray. Reduce the grill to medium and pop in the bacon. Grill for 2-3 minutes on each side - or until crisped up to your liking. The exact timing will depend on your bacon, so watch closely to ensure it doesn’t burn. Remove from the grill and set aside.

Meanwhile, add the shredded chicken into a medium-sized mixing bowl. Add the mayonnaise, Dijon mustard, spring onion and chives. Season to taste then mix well to combine. Adjust the seasoning, as required.

Remove the ends from the loaf of bread (save for croutons or just toast), then slice in half lengthwise so you have two flat sides in front of you. Hollow out some of the inside of one slice (this is optional but highly recommended). This will allow you to add even more filling. Spread both slices generously with basil pesto. On the flat slice, layer on the slices of prosciutto, curling them to create height. You don’t want them to be flat. 

Spoon over the chicken mayonnaise mix and gently spread in an even layer. Top with a couple of rashers of crispy bacon, followed by the avocado. Sprinkle with Parmesan shavings, then add a handful of rocket. Drizzle with balsamic glaze, to taste. Add a generous handful of crisps on top.

Top with the hollowed out piece of bread. Press down gently - you don’t want to crush the crisps too much. 

Using a sharp serrated knife, slice in half and enjoy