Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise mixed with mustard over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, then top with a slice of bread. Spread the mayonnaise mixture and place 2 slices of ham and top with 50g of sliced grilled chicken.
Pin the sandwich's layers together by piercing them with 4 wooden skewers through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat the entire process to form 3 more sandwiches.
Using a serrated knife, cut each sandwich, diagonally, into 4 triangular pieces. Serve with french fries (optional)
Peel the potatoes and cut into batons, then cover with water and boil until tender.
Drain and line the potato batons into a baking tray and coat in oil.
Roast at 230°C/450ºF up to 45 minutes, add more oil if they look dry, and move around any pieces that seem to be cooking unevenly. Roast them some more until they're brown and crispy, making sure to check at 10 to 15 minute intervals.
Place a kitchen towel or a couple layers of paper towel in a large bowl, and dump the fries in. Let the towel soak up the excess oil, and then whip it out. Season the fries in the bowl and then toss.
Per person (252g)
Calories 468 kcal
Protein 29 g
Fat 14 g
Carbohydrates 54 g
Vitamin A 199 mcg