- 3 rashers of streaky bacon
- 2 slices white sourdough
- 35g Lurpak spreadable
- 125g cherry tomatoes
- 12g fresh basil leaves, roughly chopped
In a frying pan, dry fry the bacon from cold over a low heat. Once the fat starts to release, raise the temperature of the pan and cook for 1 -2 minutes on each side.
Once the bacon is cooked, butter both bread slices. Top one bread slice with 3 rashers of bacon. Divide the tomatoes in half and scatter over the bacon and then sprinkle each sandwich with the basil leaves.
Season with salt and fresh black pepper. Top the sandwich with the other bread slice and eat immediately.
Drizzle a table spoon of maple syrup over the bacon or try a dollop of mango chutney to add a subtle sweetness to your sandwich.
Instead of white sourdough, try a milk loaf or a standard white cottage loaf.
Instead of basil, try flat leaf parsley, this goes very well with bacon.
Add a crisp lettuce to the sandwich for extra texture.