Smokey Bacon Sandwich

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Smokey Bacon Sandwich

Smokey Bacon Sandwich

There’s no denying it: the classic bacon sandwich takes some beating, until you try the Smokey Bacon Sandwich.  This chicken and cheese bacon sandwich might just do it, particularly if you need something a little more substantial. The combination of the two types of meat and the cheese in light, fluffy bread give an incredible taste from a relatively short preparation time.


Rashers of smoked bacon
120ml mayonnaise
60ml sour cream
Your favourite stick of white bread
Shreds from a rotisserie chicken
Sliced pepper jack cheese

The mayonnaise and sour cream should be enough to serve six. Use as much of the other ingredients as you desire.

Step 1
Preheat the oven to 160°C (320°F, Gas Mark 3).

Step 2
Fry the bacon at a relatively high temperature, ensuring both sides brown evenly. You won’t need to drain our dry cured bacon because, unlike most supermarket bacon, we don’t add water to make the meat appear bigger.

Step 3
Halve the bread. Mix the mayonnaise and sour cream and cover the inside.

Step 4
Arrange the ingredients in the bread with chicken on the bottom and layers of bacon and cheese atop.

Step 5
Wrap the bread with foil and bake for up to twenty-five minutes. Slice and serve your Smokey Bacon Sandwich

Buy Produce Featured In This Recipe

  • Smoked Middle Bacon - Long Bacon - streaky and back bacon cut together
    0 out of 5

    Smoked Middle Bacon

    Smoked Middle Bacon. Approx. 4 rashers
  • 0 out of 5

    Smoked Rind-On Bacon

    Smoked back bacon with the rind on. Approx. 10-12 rashers Dry cured for 21 days and then naturally Oak Smoked for around 14 hours. No added colourings or water, just mouth-watering bacon.
  • Smoked Rindless
    0 out of 5

    Smoked Rindless Back Bacon

    Traditionally dry cured for 21 days and then Naturally Smoked over Oak Chips for around 14 hours.

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