We're here to make Dad's day this Father's Day with our spin on hot bacon rolls – and, boy, are they delicious! We've made this recipe easy enough for the kids to make with capiscum, fresh bread buns, bacon and grated parmesan. Brownie points with Dad, guaranteed!
Ingredients
Serves 4
400g streaky bacon
4 bread rolls
60g chilli mustard
140g baby spinach leaves
100g Parmesan cheese
160g red capsicum
1 tbs extra virgin olive oil
2 tsp honey
- GRILL CAPSICUM
Preheat the grill to high. Quarter the capsicum, discarding the seeds. Put on an oven tray, skin-side up. Grill for 10-12 mins until the skin is slightly blackened. Cover and stand for 5 mins to allow the skins to steam and loosen. Peel, discard the skins and reserve the liquid.
- PREPARE INGREDIENTS
Halve the bacon widthwise. Finely grate the parmesan. Halve the bread rolls through the middle.
- COOK BACON
Put the bacon in a large frypan over high heat. Cook for 2-3 mins on one side, until golden. Turn over and scatter with half the parmesan, cook for 2 mins or until the parmesan is melted and the underside of the bacon is golden. Transfer to a heatproof plate, cover with foil and keep warm. Repeat with the remaining bacon and parmesan.
- MAKE DRESSING
Put the reserved capsicum liquid, chilli mustard, 1 tbs extra virgin olive oil and 2 tsp honey into a large bowl, season with salt and pepper, then whisk to combine.
- GRILL BUNS
Put the bread rolls on an oven tray and grill for 1-2 mins each side until lightly toasted. Spread the cut-sides with the chilli mustard.
- GET READY TO SERVE
Thinly slice half the capsicum into strips. Add three quarters of the spinach and capsicum strips to the dressing and toss gently to combine. Divide the remaining spinach, capsicum and bacon among roll bases and sandwich with the roll tops. Divide the rolls and salad among plates to serve.
