Bacon sandwich on crusty bread
- Lesley Waters
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Serves 6
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.6 out of 5.12 ratingsRate
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You'll need good, crusty white bread for these instant hangover cures
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Ingredients
Nutrition
Units:
MetricUS
-
6 rashers rindless back bacon
-
1 white country loaf
-
butter
for spreading
-
3 tbsp tomato chutney
-
1 large garlic clove
peeled, cut in half
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Nutrition: per serving (half a buttie)
- kcal262
- fat14g
- saturates7g
- carbs27g
- sugars4g
- fibre1g
- protein10g
- salt1.95g
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Method
-
step 1
Heat a griddle or frying pan, then cook the bacon for 3 mins each side or until golden and crisp.
-
step 2
Cut 6 thick slices from the loaf and butter each one on one side. Spread the chutney evenly over 3 slices of the bread and top each with 2 rashers of bacon. Top with the other slices of bread, buttered side down, then press together well.
-
step 3
Return the butties to the pan over a medium heat (you'll have to do this in batches), then toast for 2-3 mins each side until golden. Remove from pan, then rub both sides with cut side of the garlic clove. Cut the butties in half and serve straight away.
Recipe from Good Food magazine, November 2007
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A star rating of 4.6 out of 5.12 ratings
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