Caramelised Bacon Sandwich Recipe



Want to elevate your basic bacon butty?

These caramelised bacon strips are so addictive! Not only are they crispy, but the sugar glaze provides some umami in otherwise a super salty greasy strip of fat. Whether you put them in a bacon butty or a classic BLT, these bacon makes a great sandwich! Here, I’ll show you a bacon sandwich I normally make myself for a quick lunch. Though feel free to be more creative with your sandwich creations!


Bacon before going into the oven

Caramelised bacon


Caramelised Bacon Sandwich


Yields 1 serving

Estimated total cost: £1.10/recipe


Ingredients:

Caramelised Bacon

·      6 slices bacon rashers [£1.70/250g]
·      1 tbsp. honey [£1.75/454g]
·      pinch of chilli powder*
·      3 tsp. brown sugar [£1.38/500g]
·      1 tsp. sesame seeds*

Sandwich

·      1 panini (or any other bread) [£0.25]
·      1 tomato, sliced [£0.60/6pcs]
·      1 handful iceberg lettuce, sliced [£0.46/1pcs]
·      Condiments on hand (mayo, mustard, sriracha, etc)

*optional

Instructions: 

1.     To make caramelised bacon: Pre-heat oven to 180C/fan.
2.     Line a baking tray with aluminium foil. Arrange bacon strips in a single layer on it.
3.     Mix honey and chilli powder in a ramekin. Heat in microwave for 5-10 seconds so it’s more liquid.
4.     Brush only the TOP of each bacon with the honey mixture.
5.     Place in oven and bake for 10 minutes.
6.     Take out of oven and flip the bacon over. Sprinkle roughly ½ tsp of brown sugar on each bacon strip. If using, sprinkle sesame seeds too.
7.     Place back in oven and bake for a further 10 or so minutes. It depends how caramelised and crispy you want your bacon to be.
8.     To make sandwich: In the last few minutes baking the bacon, place the bread in the oven to warm up.
9.     Take it out with the bacon and as the bacon cools in the tray for a bit, cut the bread open in half and slather condiments of your choice.
10.  Place the lettuce, tomato and bacon strips on the bread.

11.  Best eaten immediately.

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