Bacon butties on white bread with homemade HP

AT A GLANCE

  • Serves 8 people

  • 500 gm green bacon, cut into rashers
  • 2 small loaves of soft white bread, thickly sliced, or 8 small soft white rolls
  • For spreading: softened butter
  •  
  • HP sauce
  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200 ml apple cider vinegar
  • 180 ml (¾ cup) tomato sauce
  • 150 gm brown sugar, plus extra to taste
  • 125 ml (½ cup) apple juice
  • 125 ml (½ cup) malt vinegar
  • 2 tbsp blackstrap molasses (see note)
  • 1 tsp black peppercorns, coarsely ground
  • ½ tsp ground cloves
  • ½ tsp ground cardamom
  • Pinch ground cinnamon
01   For HP sauce, heat oil in a saucepan over medium-low heat, add onion and garlic and stir occasionally until tender (7-8 minutes). Add remaining ingredients and simmer, stirring occasionally, until reduced to a thick sauce consistency (45-50 minutes). Season to taste, adding a little extra vinegar or sugar to taste, and set aside to cool. Pour into a sterilised jar or container. Makes about 500ml. HP will keep refrigerated for a month.
02   Heat a large non-stick frying pan over medium heat. Add bacon rashers in batches and cook, turning once, until golden (3-4 minutes). Set aside and keep warm. Add bread slices to pan in batches and cook, turning once, until just golden (1-2 minutes). Spread with butter, top half the slices with bacon, drizzle with HP sauce, sandwich with remaining bread and serve warm.
Note Blackstrap molasses is available from select health-food shops.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

PRUE RUSCOE

Styling:

VANESSA AUSTIN

Drinking Suggestion:

A NICE CUP OF TEA. , suggested by MAX ALLEN

View Full Site