For the tomatoes, preheat the oven to 100C. Halve the tomatoes and place cut side up on a baking tray. Dot with sugar, vinegar, thyme and butter and a little salt and pepper. Roast for 4 hours or until soft and sticky. Allow to cool in their juices.
Season the chicken all over and squash out flat. Fry in butter until crisp and browned on one side, then flip and repeat.
Meanwhile, shred the coleslaw veg in a food processor. Combine with mayo, mustards and lemon juice along with salt until it tastes yummy.
Toast your ciabatta on the cut side. Add the chicken, gherkins, tomatoes and a blob of coleslaw. Devour, and don’t forget to wipe your chin.