Garlic bacon butties

Recipe uploaded by

Lesley Waters

5 ratings

Recipe by Lesley Waters

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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.

Per serving (half a buttie)

262 kcalories, protein 10g, carbohydrate 27g, fat 14 g, saturated fat 7g, fibre 1g, sugar 4g, salt 1.95 g

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 15 mins

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

Per serving (half a buttie)

262 kcalories, protein 10g, carbohydrate 27g, fat 14 g, saturated fat 7g, fibre 1g, sugar 4g, salt 1.95 g

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