Combine cucumber, boiled egg, chicken, cranberries, mayo, mustard sauce, green chutney, salt and pepper. Mix nicely. Keep in the fridge until required.
Grill the chicken salami in the pan until cooked. Transfer to a plate.
To assemble the sandwich, place a lettuce leaf on the bread slice.
Arrange one chicken salami over the lettuce leaf.
Spread a tablespoon or two of egg stuffing over the chicken salami.
Cover the sandwich with the remaining bread slice.
Grill the sandwich in a sandwich maker or a grill pan (buy it here).
Using a serrated knife cut sandwich into 4 square pieces.
Serve the Club Sandwich with the tomato ketchup for breakfast or snacks.