{"id":2922,"date":"2021-03-30T13:31:19","date_gmt":"2021-03-30T03:31:19","guid":{"rendered":"https:\/\/www.hawthornegarage.com.au\/?p=2922"},"modified":"2021-03-30T13:32:44","modified_gmt":"2021-03-30T03:32:44","slug":"barbecued-bacon-sanga","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/barbecued-bacon-sanga\/","title":{"rendered":"Barbecued Bacon Sanga"},"content":{"rendered":"
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Serves 6<\/h4>\n
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Ingredients: <\/span><\/p>\n

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  • 12 butcher-cut rashers of middle bacon<\/li>\n
  • Maple syrup<\/li>\n
  • 12 slices of thick-cut white bread<\/li>\n
  • Chutney<\/li>\n
  • Mozzarella<\/li>\n
  • Avocado<\/li>\n
  • Baby spinach<\/li>\n<\/ul>\n
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      Method<\/h4>\n
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      1. Cut 12 butcher-cut rashers of middle bacon into three, brush with maple syrup and cook on barbecue at medium heat.<\/li>\n
      2. Remove half the rashers from the heat and cook the remainder a little longer until crispy.<\/li>\n
      3. Butter 12 slices of thick-cut white bread. Toast slices on barbecue grill, butter side down.<\/li>\n
      4. When toasted remove from heat and spread generously with chutney. Add a few slices of mozzarella, three pieces of bacon, sliced avocado and a handful of baby spinach.<\/li>\n
      5. Place sandwiches on barbecue at medium heat, cooking each side for 2-3 minutes. Serve.<\/li>\n<\/ol>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n