- 18 middle bacon rashers, rind removed
- 12 slices white bread
- butter and good-quality mayonnaise, to spread
- 6 large butter lettuce leaves
- 3 large vine-ripened tomatoes, each cut into 8 slices
- 12 toothpicks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place bacon in a frying pan over high heat and cook for 3 minutes each side or until crisp (or cooked to your liking). Drain on paper towel and set aside.
Meanwhile, preheat grill to high and toast bread on one side for 2 minutes or until golden. Spread untoasted sides with butter and mayonnaise. Place half the bread on a work surface, toasted-side down, then divide lettuce, tomatoes and bacon among them. Top with the remaining bread, secure each sandwich with 2 toothpicks and cut in half to serve.
As seen in Feast magazine, Issue 8, pg100.
Photography by John Laurie.