Big egg and bacon sanga

Big egg and bacon sanga

By
From
Meat
Serves
4
Photographer
Dean Cambray

This sandwich should be so big that you can hardly get your mouth around it. Enjoy with a cold beer!

Ingredients

Quantity Ingredient
12 thick-cut rashers smoky bacon
8 thick slices sourdough bread
butter
Homemade tomato sauce
your favourite mustard
your favourite barbecue sauce
4 slices cheese
2 hard-boiled eggs, sliced
1 small cos lettuce, shredded
4 tomatoes, sliced
salt
freshly ground black pepper

Method

  1. Grill or fry the bacon until it’s crisp and golden brown.
  2. Butter the bread and smear a little tomato sauce and mustard onto 4 slices and a little barbecue sauce onto the rest.
  3. Now start building your sandwiches. I like to sit 3 slices of hot bacon onto the bread spread with barbecue sauce, then top it with slices of cheese, followed by slices of egg. Top with a handful of lettuce and finish with the tomato. Season it all generously with salt and pepper and top off with the rest of the bread. Squish the sandwiches together firmly and get stuck in.
Tags:
Meat
Adrian
Richardson
La
Luna
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