Quick recipe finder Bacon butty with mustard mayo
By Lesley Waters From Ready Steady Cook
Ingredients
For the bacon butty
For the mustard mayo
- 150ml/¼ pint Greek-style yoghurt
- 1 tbsp double cream
- 2 tsp wholegrain mustard
- squeeze lemon juice
- salt and freshly ground black pepper
Method
For the bacon butty, heat a griddle pan, add the streaky bacon and cook until crisp. Set aside.
Drizzle two slices of ciabatta with olive oil and then chargrill on both sides in the same pan in which you cooked the bacon.
For the mustard mayo, mix together the yoghurt, cream, mustard, lemon juice, salt and freshly ground black pepper in a bowl.
To serve, pile the bacon onto the griddled ciabatta. Spoon over a generous dollop of mayo and place the other slice of griddled bread on top.
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