Avocado and smoked maple bacon sandwich with bacon jam recipe
Bacon jam? Avocado? More bacon? This has to be the sandwich of the century. Make one after your office Christmas party as a pick-me-up.
Make the jam ahead of time and keep in the fridge for up to two weeks.
Andy's top tip from Christmas dinner? "Don’t be afraid to rest your meat for over an hour, this also provides oven space to cook all your Christmas vegetables."
Ingredients
For the bacon jam- 500 g smoked bacon, cut into 2cm pieces
- 1 onion, diced
- 1 cooking apple, grated
- 2 garlic cloves, minced
- 50 g dark brown sugar
- 1 tbsp chilli flakes
- 100 ml coffee
- 75 ml white wine vinegar
- 100 ml maple syrup
- 1 pinch white pepper, to taste
- 1 splash olive oil
- 3 slices thick cut smoked bacon
- 0.5 avocado
- 50 g butter
- 2 slices sourdough bread
Details
- Cuisine: English
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 1
Step-by-step
- In a heavy based saucepan cook the bacon in some oil until just starting to brown and crisp, remove from the pan and reserve. Add the onion and sweat off for 5mins without colour. Add the rest of the ingredients and cook on a medium heat for an hour stirring regularly. Add a touch of water if becoming too sticky.
- Allow to cool for 30 minutes then re-add the cooked bacon and pulse in a food processor to a jam like texture. Pour into a sterilised jar and refrigerate for up to 2 weeks.
- For the toastie, grill the bacon to your liking, butter the bread on both sides of each slices.
- Slice the avocado, layer one side of bread with the bacon then avocado, spread the jam on the remaining slice and bring together.
- In a frying pan on a medium heat, cook the sandwich on each side till golden brown.
Twelve Chefs of Christmas is currently airing on Food Network UK, every day at 11am.
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