BLP, Bacon, Lettuce and Grilled Pineapple

Home > Recipes

Coming soon…

---

INGREDIENTS

Serves 2

6 x rashers streaky or back bacon 
4 x 1cm rings fresh pineapple 
1 tbsp fruity or sweet chilli sauce 
2 tbsp mayonnaise 
½ small bunch basil, leaves only
8 leaves baby gem or butterhead lettuce, washed and dried 
4 slices sourdough or seeded bread, or 2 rolls

METHOD

1. Cook the bacon until it releases its fat and begins to crisp, then put to one side to keep warm.

2. Add the pineapple slices to the same pan and cook in the bacon fat until caramelised, brushing with a little chilli sauce as they cook. 

3. Mix the basil into the mayonnaise using a small blender or stir through. Toast the bread and layer with lettuce, pineapple, bacon and a generous smear of basil mayonnaise

PRINT RECIPE