This sandwich combines two of my favourite ingredients, BACON AND AVOCADO and makes for a perfect mouthful and an indulgent morning rescue after a big night out. For the most bacon-y goodness, don't clean the pan after frying the bacon and fry the sandwich in the same pan.
For a lighter option, toast the bread with or without butter instead.
And for the secret ingredient... the bacon jam is a flawless addition to this sandwich and it's uses are endless. I say you make bit extra for yourself or as a gift this festive season. It keeps refrigerated for up to five days in a sealed container or can be preserved in jars and refrigerated. Enjoy!
My Avocado and Smoked Bacon Sandwich with Bacon Jam
(makes 1 sandwich)
- 3 slices thick-cut smoked bacon
- ½ avocado
- 50g butter
- 2 slices sourdough bread
For the bacon jam:
(makes approx. 400 grams of jam)
- 500 grams smoked bacon, cut into 2 centimetre pieces
- 1 onion diced
- 1 cooking apple, grated
- 2 garlic cloves, minced
- 50g dark brown sugar
- 1 tablespoon chilli flakes
- 100ml coffee
- 75ml white wine vinegar
- 100ml maple syrup
- Pinch of white pepper
- Olive oil
In a heavy-based saucepan cook the bacon in some olive oil until just starting to brown and crisp, remove from the pan and reserve.
Add the onion and sweat off for 5 minutes 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 pulse in a food processor to a jam like texture.
For the toastie, grill the bacon to your liking, butter the bread on both sides of each slice.
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.
Find my full episode of '12 Chefs of Christmas' HERE