Vintage Cheddar, Bloody Mary butter, bacon & rocket

Vintage Cheddar, Bloody Mary butter, bacon & rocket

By
From
Melts
Makes
2
Prep
15 mins
Cooking time
15 mins
Photographer
Jaqui Melville

This early morning hangover melt is the perfect cure.

Ingredients

Quantity Ingredient
4 slices bacon
4 slices brown sourdough bread
120g vintage cheddar, sliced
handful rocket
sea salt
freshly ground black pepper

Bloody mary butter

Quantity Ingredient
4 tablespoon butter, room temperature
1 tablespoon tomato purée
1 teaspoon worcestershire sauce
4 drops of tabasco sauce

Method

  1. Cook the bacon using your preferred method, until nice and crispy. Set aside.
  2. To make the Bloody Mary Butter, mix 2 tablespoons of the butter in a bowl with the tomato purée, Worcestershire sauce and Tabasco. Pop the Bloody Mary butter in the fridge and chill for 10 minutes.
  3. Meanwhile, spread the remaining butter on one side of each slice of bread and lay them butter side down.
  4. Spread the Bloody Mary butter on the unbuttered sides of the bread, then lay the cheese on 2 of the slices. Season, top with the bacon and rocket, and close the sandwiches with the remaining bread so that the Bloody Mary butter is on the inside and the plain buttered sides are facing out.
  5. Heat a large heavy-based frying pan on a medium heat and transfer the sandwiches into the pan. Cook for 3 minutes then flip them over and cook for a further 2–3 minutes or until the cheese has melted and the bread is crispy and golden. Alternatively, cook the sandwiches in a toasted sandwich maker or in a panini press if you have one.

Best bread:

  • brown sourdough
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