It’s Bacon Connoisseur’s Week, so it goes without saying we needed to get involved. As you know, we love all foods local, so we thought this was the perfect opportunity to add some local flavour and colour to our food. The result: ‘The Staffy’ Sandwich – a twist on a traditional bacon sarnie using ingredients from some of our favourite local suppliers, including our own locally cured, free range bacon.
So what’s in it? The key ingredients of bacon, bread and of course, lashings of sauce that make up ‘The Staffy’ Sandwich, are all locally sourced, prepped and cooked. Hindley’s bread (http://www.hindleys-bakers.co.uk/) is a speciality Staffordshire spelt and Cottage Delight’s Bacon Butty Sauce (http://www.cottagedelight.co.uk/) is a secret recipe that packs punch, and of course the bacon is our own free-range, locally cured.
We opted to top our ‘Staffy’ with an array of tomatoes, roasted pimento peppers, spinach leaves and ripe avocado, although of course you can always add your own choice of locally grown seasonal salad. The combination of refreshing superfoods and a drizzle of the Bacon Butty Sauce providing the heat that our British weather is often lacking, puts a slight twist on our culinary favourite.
In the build up to Bacon Connoisseurs Week, we’ve also been asking you to tell us about how you best like to eat your bacon sandwiches. The majority of feedback tells us that we are creatures of habit, with white bread and ketchup seeming to be the most popular choice. Hopefully we can encourage you to try something a bit different in your bacon sarnies. Our ‘Staffy’ Sandwich recipe is below so give it a try and let us know what you think via Facebook and Twitter! #howdoyoueatyours
Staffordshire Bacon Sandwich
Preparation time: 5 minutes
Cooking time: 10 minutes
Loaf of sourdough bread (from your local supplier)
12 Rashers of Smoky Streaked Packington Bacon
1-2 large beefsteak tomatoes
1 large ripe avocado
Bottle of Cottage Delight Bacon Butty Sauce
Jar of roasted red pimeinto peppers
1. Fry your bacon in a little olive oil.
2. While the bacon is cooling, brush slices of the bread with olive oil and cook under the grill or in a griddle pan over a high heat until toasted.
3. Mash the avocado and squeeze over a little lemon juice.
4. Cut the beefsteak tomatoes into thick slices.
5. Assemble the sandwich - bottom slice of toast, drizzle of Bacon Butty Sauce, a handful of salad leaves, a few rashers of bacon, slices of tomato, 1-2 roasted pimento peppers, finished off with some of the mashed avocado and the second layer of toast.
· Go easy on the Bacon Butty sauce – too much will make the sandwich soggy.
· When frying your bacon, the key is ‘’low and slow’’. This will ensure it is thoroughly cooked through and shouldn’t leave the rashers too crispy.
· If you’re using whole pimento peppers from the jar, they can be very oily. Drain them off a little before piling onto your salad.
· Avocados can take a long time to ripen so be sure to buy them a day or two in advance, or choose the ‘’ready to eat’’ avocados from supermarkets.
· Drizzle a little lemon juice onto the avocados before mashing to stop them from going brown.