Bacon sandwich on crusty bread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 6 rashers rindless back bacon
- 1 white country loaf
- butterfor spreading
- 3 tbsp tomato chutney
- 1 large garlic clovepeeled, cut in half
Nutrition: per serving (half a buttie)
- kcal262
- fat14g
- saturates7g
- carbs27g
- sugars4g
- fibre1g
- protein10g
- salt1.95g
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.
