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- Preheat the grill to a high heat and cook the rashers until crispy.
- Meanwhile, spread two slices of the sourdough with mayonnaise and the other two with chilli jam.
- Pile some rocket on top of the mayonnaise and place the slices of avocado on top. Season with a pinch of salt and a generous grind of black pepper.
- When the bacon is cooked, place three rashers on top of each and close over the sandwiches with the chilli jam-covered lids. Serve immediately.
Per serving: 630kcals, 38g fat (9.6g saturated), 52g carbs, 7.4g sugars, 22.9g protein, 8.6g fibre, 1.3g sodium
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