For the caper mayo, blend the vegan mayo and capers until smooth.
Slice the tomatoes and rub with a pinch of smoked paprika powder and a little salt.
Heat a pan strongly, melt butter in it and add garlic cloves with peel to butter for 30 seconds.
Rub the fillets with the marinade and fry for a few minutes until crispy brown.
Meanwhile, baste with butter from time to time. Remove the fillets from the pan. Carve diagonally and evenly and season with a little salt.
Cut the focaccia and fry the cut sides with a little butter until crispy.
Spread both sides with mayo. Place tomato slices on the underside, then
chicken breast, pickles and iceberg lettuce and finish with a lid.
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