Staffordshire Bacon Sandwich

  • Loaf of sourdough bread (from your local supplier) 
    12 Rashers of Smoky Streaked Packington Bacon
    1-2 large beefsteak tomatoes
    1 large ripe avocado
    Spinach leaves
    Bottle of Cottage Delight Bacon Butty Sauce
    Jar of roasted red pimeinto peppers
    Olive Oil
    1 Lemon

Preparation time: 5 minutes
Cooking time: 10 minutes
Preparation method
  • Fry your bacon in a little olive oil.
  • While the bacon is cooling, brush slices of the bread with olive oil and cook under the grill or in a griddle pan over a high heat until toasted.
  • Mash the avocado and squeeze over a little lemon juice.
  • Cut the beefsteak tomatoes into thick slices.
  • Assemble the sandwich - bottom slice of toast, drizzle of Bacon Butty Sauce, a handful of salad leaves, a few rashers of bacon, slices of tomato, 1-2 roasted pimento peppers, finished off with some of the mashed avocado and the second layer of toast.
  • Top Tips
  • Go easy on the Bacon Butty sauce – too much will make the sandwich soggy.
  • When frying your bacon, the key is ‘’low and slow’’. This will ensure it is thoroughly cooked through and shouldn’t leave the rashers too crispy.
  • If you’re using whole pimento peppers from the jar, they can be very oily. Drain them off a little before piling onto your salad.
  • Avocados can take a long time to ripen so be sure to buy them a day or two in advance, or choose the ‘’ready to eat’’ avocados from supermarkets.
  • Drizzle a little lemon juice onto the avocados before mashing to stop them from going brown.