For the chicken club sandwich, first mix all the ingredients for the spice mixture, rub the meat vigorously with it (approx. 50 g) and place in the refrigerator for two hours.
Preheat the smoker to 120 °C and smoke the meat until a core temperature of 75 °C is reached. Alternatively, if a smoker, gas or kettle grill is not available, pan-fry the turkey breast and season with smoked salt for smoky flavor.
Slice the tomatoes and eggs, and cut the lettuce into small strips.
Fry/grill the breakfast bacon in a pan or on the grill until crispy.
Cut the meat into 1/2 cm thick slices.
Top a toasted sandwich slice with lettuce, put mayonnaise on top, followed by a few slices of boiled egg and the smoked chicken breast. Now place the middle sandwich slice and again top first with lettuce, then spread with pear BBQ sauce, place the tomatoes on top and lastly top with the breakfast bacon. Season with salt and pepper to taste. Finish with the third sandwich slice.
Now pin the chicken club sandwich with four skewers and cut it crosswise twice (so it doesn’t fall apart).