Vintage Cheddar, Bloody Mary Butter, Bacon & Rocket

Name: Vintage Cheddar, Bloody Mary Butter, Bacon & Rocket
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 2 Servings
Cuisine: British
Ingredients: 4 slices bacon; 4 slices brown sourdough; 120g vintage Cheddar, sliced; Handful of rocket; Sea salt and freshly ground black pepper; 4 tbsp butter, at room temperature; 1 tbsp tomato purée; 1 tsp Worcestershire sauce; 4 drops of Tabasco sauce

preparation 15 minutes
cook time 15 minutes
Serves 2

This early morning hangover melt is the perfect cure, combing all of our favourite ingredients

Recipe taken from Melts by Fern Green (£12.99, Hardie Grant Books)

Ingredients Method

4 slices bacon
4 slices brown sourdough
120g vintage Cheddar, sliced
Handful of rocket
Sea salt and freshly ground black pepper
For the Bloody Mary butter:
4 tbsp butter, at room temperature
1 tbsp tomato purée
1 tsp Worcestershire sauce
4 drops of Tabasco sauce

Cook the bacon using your preferred method, until it is nice and crispy. Set aside.

To make the Bloody Mary butter, mix 2 tablespoons of butter in a bowl with the tomato purée, Worcestershire sauce and Tabasco. Pop it in the fridge and chill for 10 minutes.

Meanwhile, spread the remaining butter on one side of each slice of bread and lay them butter side down.

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 the butter is on the inside and the plain buttered sides are facing out.

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.

Ingredients

4 slices bacon

4 slices brown sourdough

120g vintage Cheddar, sliced

Handful of rocket

Sea salt and freshly ground black pepper

For the Bloody Mary butter:

4 tbsp butter, at room temperature

1 tbsp tomato purée

1 tsp Worcestershire sauce

4 drops of Tabasco sauce

Method

Cook the bacon using your preferred method, until it is nice and crispy. Set aside.

To make the Bloody Mary butter, mix 2 tablespoons of butter in a bowl with the tomato purée, Worcestershire sauce and Tabasco. Pop it in the fridge and chill for 10 minutes.

Meanwhile, spread the remaining butter on one side of each slice of bread and lay them butter side down.

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 the butter is on the inside and the plain buttered sides are facing out.