Chiken sandwich with Coleslaw

Ingredients:
1 pack Eisberg Coleslaw mix
1 pack Eisberg Thousand Island dressing
40 g chicken breast
salt and pepper to taste
2 tbsp olive oil
2 tbsp butter
1 red onion
juice of 1 lemon
1 tsp brown sugar
½ tsp garlic powder
2 tbsp whole grain mustard
2 baguettes
4 tbsp crispy fried onions

Preparation:

Season the chicken breast with salt and pepper, then lightly coat it with oil. Cook in a medium pan until golden brown and juicy, then set aside to rest.
Meanwhile, prepare the coleslaw: place the Eisberg Coleslaw mix in a bowl and add the red onion cut into thin strips.
Mix the lemon juice with brown sugar and garlic powder, then toss it with the vegetables to give them a pleasantly tangy, slightly sweet flavor.
In a separate small bowl, combine the whole grain mustard and a little sugar to create an extra sauce for the sandwich.
Slice the baguettes lengthwise and toast them cut-side down in a hot, dry pan until golden.
Spread the bottom half of the baguette with Thousand Island dressing, then layer the coleslaw on top.
Slice the chicken breast and place it over the salad.
Finish with a spoonful of the mustard sauce, sprinkle with crispy fried onions, and top with the other half of the baguette.