There’s no denying it: the classic bacon sandwich takes some beating, especially if it uses Wiltshire Dry Cured Bacon. However, this chicken and cheese bacon sandwich might just do it, particularly if you need something a little more substantial. The combination of the two meats 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 pepperjack cheese
The mayonnaise and sour cream should be enough to serve six. Use as much of the other ingredients as you desire.
Preheat the oven to 160°C (320°F, Gas Mark 3).
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.
Halve the bread. Mix the mayonnaise and sour cream and cover the inside.
Arrange the ingredients in the bread with chicken on the bottom and layers of bacon and cheese atop.
Wrap the bread with foil and bake for up to twenty-five minutes. Slice and serve the sandwiches.