Garlic bacon butties
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Garlic bacon butties

By Lesley Waters

Contains pork – recipe is for non-Muslims only
You’ll need good, crusty white bread for these instant hangover cures

  • Prep:10 mins
    Cook:15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 262
  • fat 14g
  • saturates 7g
  • carbs 27g
  • sugars 4g
  • fibre 1g
  • protein 10g
  • salt 1.95g

Ingredients

  • 6 rashers rindless back bacon
  • 1 white country loaf
  • butter, for spreading
  • 3 tbsp tomato chutney
  • 1 large garlic clove, peeled, cut in half

Method

  1. Heat a griddle or frying pan, then cook the bacon for 3 mins each side or until golden and crisp.

  2. Cut 6 thick slices from the loaf and butter each one on one side. Spread the chutney evenly over 3 slices of the bread and top each with 2 rashers of bacon. Top with the other slices of bread, buttered side down, then press together well.

  3. Return the butties to the pan over a medium heat (you'll have to do this in batches), then toast for 2-3 mins each side until golden. Remove from pan, then rub both sides with cut side of the garlic clove. Cut the butties in half and serve straight away.

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