Wash the two chicken breasts and pat dry with a kitchen towel. In the meantime, set up a pan with oil and heat a little. Not at the highest temperature, otherwise the chicken will be dark on the outside and raw on the inside after roasting. Put the chicken breast salted and peppered in the pan and fry until golden-yellow on both sides. A lid on the pan is advisable because it splatters quite nicely. When the chicken is done roasted, put the meat aside and let it rest a little longer.
While the chicken is roasting, prepare the lettuce, tomatoes, and onion. Wash the lettuce and cut into strips, slice the tomatoes and the onions.
Spice up the finished tartar sauce for the sauce. To do this, cut the pickles into small cubes, mix into the tartar sauce and season with a little curry.
In another pan, fry the fried eggs on both sides. Season these too with salt and pepper. Toast the 6 slices of toast. Cut the chicken breast diagonally into thin slices.
Spread some tartar sauce on the first slice of toast. Put a few strips of lettuce on top, top with chicken breast. Place ketchup on the next slice of toast and place on the chicken breast with the ketchup side down. Brush the other side of the toast with tartar sauce again and top with lettuce and chicken breast. Now lay up two eggs, a few tomatoes, a few onions and a slice of cheese. Finally, put on a slice of toast that has been coated with ketchup. Layer the second sandwich in the same way: toast, tartar sauce, lettuce, chicken, ketchup, toast, tartar sauce, lettuce, chicken, egg, tomato, onion, cheese, ketchup and toast.
Fix the club sandwiches with a wooden skewer and cut once diagonally in the middle.
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