STAFFORDSHIRE farmers have shown an imaginative streak celebrating Bacon Connoisseurs Week by creating a special locally sourced recipe for the ultimate bacon sandwich.
The Staffy was created by the team at Packington Free Range, Lichfield-based Hindleys Bakery and Cottage Delight from Leek.
The key ingredients of bacon, bread and of course, lashings of sauce that make up culinary treat, are all locally sourced, prepped and cooked.
The sandwich is made from Staffordshire spelt bread and Cottage Delight’s Bacon Butty Sauce - a secret recipe that packs punch, and adds a twist to the classic recipe.
A salad topping of tomatoes, roasted pimiento peppers, spinach leaves and ripe avocado is recommended as a refreshing accompaniment.
Packington Free Range Partner, Alec Mercer said: “We’re proud to be from Staffordshire and we want people to know about the quality of food available on their doorsteps.
Everyone loves bacon sandwiches and we think that everyone should love their local butchers and bakers too,” he said. “This is our favourite way to make a bacon sandwich, but we’re keen to hear how everyone else likes to eat theirs.”
Mr Mercer urged people to tweet messages to the team @PackingtonFR using the hashtag #howdoyoueatyours.
Staffordshire Bacon Sandwich
Preparation time: 5 minutes
Cooking time: 10 minutes
Loaf of sourdough bread (from your local supplier)
12 Rashers of Smoky Streaked Packington Bacon
1-2 large beefsteak tomatoes
1 large ripe avocado
Bottle of Cottage Delight Bacon Butty Sauce
Jar of roasted red pimeinto peppers
1 Fry your bacon in a little olive oil.
2 While the bacon is cooling, brush slices of the bread with olive oil and cook under the grill or in a griddle pan over a high heat until toasted.
3 Mash the avocado and squeeze over a little lemon juice.
4 Cut the beefsteak tomatoes into thick slices.
5 Assemble the sandwich - bottom slice of toast, drizzle of Bacon Butty Sauce, a handful of salad leaves, a few rashers of bacon, slices of tomato, 1-2 roasted pimento peppers, finished off with some of the mashed avocado and the second layer of toast.
• Go easy on the Bacon Butty sauce – too much will make the sandwich soggy.
• When frying your bacon, the key is ‘’low and slow’’. This will ensure it is thoroughly cooked through and shouldn’t leave the rashers too crispy.
• If you’re using whole pimento peppers from the jar, they can be very oily. Drain them off a little before piling onto your salad.
• Avocados can take a long time to ripen so be sure to buy them a day or two in advance, or choose the ‘’ready to eat’’ avocados from supermarkets.
• Drizzle a little lemon juice onto the avocados before mashing to stop them from going brown.