Barbecued Britalian bacon butties

 Gourmet glamping

New Forest banner

Forget cold beans and an energy bar. I may not have Hunter wellies [yet] but whilst in the New Forest this weekend I experienced a touch of glamping for the first time. A sound sleep on a decent camping mattress, with a proper double duvet and pillows followed by a delicious breakfast is definitely the way forward.

As the smell of barbecued bacon wafted over the campsite for our luxury bacon butties (topped with a flourish of baby salad leaves I might add), inspiration struck for my entry for Parmigiano Reggiano cross cooking challenge to re-create a typical dish from my culinary culture using this delicious Parmesan cheese:

Serves 4
Prep: 5 mins
Cook: 7-10 mins

4 soft white rolls, halved
2tbsp brown sauce
2 plum tomatoes, deseeded and chopped
8 rashers smoked back bacon
Large handful baby salad leaves
25g Parmigiano Reggiano shavings

1 Lightly toast the cut side of the rolls on a barbecue or under a medium grill. Spread a thin layer of the brown sauce over the toasted bases, scatter over freshly chopped tomato (bruschetta style).

2 Meanwhile barbecue or grill the bacon until crispy and divide between the buns, top each with the baby salad leaves and Parmigiano Reggiano shavings, then put the bun lids on top and serve.

Advertisements

One thought on “Barbecued Britalian bacon butties

  1. Pingback: #16 FOOD NEWS: Gourmet glamping, Aperol Spritz & London design festival | britalian kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s