6 Gubbeen smoked rashers
4 thick slices of sourdough bread
1 tbsp onion chutney
6 slices of smoked Gubbeen
2 small pears, cored and sliced
2 small handfuls of rocket
- Cook the rashers in a large non-stick pan over a medium heat for 7-8 minutes until crisp. Remove and drain on a plate lined with kitchen paper. Wipe out the pan with a ball of kitchen paper.
- Spread two of the bread slices with onion chutney and top with smoked Gubbeen and sliced pear. Season with black pepper. Add three rashers and a handful of rocket to each. Sandwich together with the remaining bread slices.
- Heat the butter in the pan over a medium heat. Add the sandwiches and cook for 3-4 minutes per side until the cheese has melted and the bread is golden.
888kcals, 50g fat (25.9g saturated), 60.2g carbs, 17.4g sugars, 52.1g protein, 6g fibre, 0.983g sodium