Friday night is snack night at my house, and I love nothing more than to get back home and begin the weekend with a delicious meal that takes just minutes to whip up, leaving me with more time to re-watch my Game of Thrones box set with a small, okay, large glass or two of wine.
It is tradition to have bacon sarnies in my family, mainly so we have a good appetite left over to enjoy a whole two days of good wining and dining. However, in true ‘whatever you make, I can make better gluten free’ style, I decided to go one step further this week and cook up a bacon baguette with melted cheese and spring onion, drizzled in a sweet fig and honey sauce for good measure. Well, I don’t like to blow my own trumpet, but I have to say it beats a bacon and tommie sauce cob any day!
So, without further delay let’s have a look at how this fantastic concoction was first invented. I promise you won’t be disappointed.
- Gluten free baguette or ciabatta
- 3 good strips of crispy bacon
- Cheese – I used Violife dairy free cheese
- Spring onion
- 3-4 figs with the flesh scooped out
- Dairy free spread
- Grill the bacon until crispy
- Half the figs and scoop out the flesh. Mash into a fine jam
- Chop the onion and butter the baguette
- Place the cheese on the baguette and grill for 5 minutes until melted
- Put a layer of lettuce on top of the cheese and layer on half of the fig jam
- Put the bacon on top, sprinkle on the onion and coriander, then finish off with the rest of the fig jam and drizzle on some honey
- Serve and enjoy