Baconnaise Club Sandwich
with Chicken, Lettuce and Tomato
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
Baby Gem Lettuce
Cooked Chicken Slices
Not included in your delivery
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Heat a drizzle of oil in a medium frying pan on medium-high heat.
b) Once the pan is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Meanwhile, remove the bread from the packaging and pop onto a baking tray. Bake until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins, then halve horizontally and vertically.
a) Once cooked, remove the bacon from the heat and add the smoked paprika (see ingredients for amount). Stir to combine, then transfer to a small bowl and allow to cool, 5-10 mins.
b) Meanwhile, thinly slice the tomato. Trim the baby gem and separate the leaves.
b) Add the mayonnaise (see pantry for amount) to the cooled bacon lardons. Mix to combine.
a) Spread the baconnaise over the lids and bases of the bread.
b) Lay the lettuce over the bases, top with the cooked chicken slices and tomato slices, then finish with the lids.
c) Divide between your serving plates.