Bacon and Watercress Pesto Sandwich
Jazz up lunch with this bacon and watercress pesto sandwich recipe, in association with Recipes from a Pantry.
What you will need
- Butter
- 12 slices smoked streaky bacon ( I used spoiltpig’s)
- 100g (3.5oz) watercress
- 50g (1.7oz) Parmesan
- 50g cashews, dry roasted
- Olive oil to taste
- Smoked Salt
- Olive oil to taste
- 4 sandwich rolls
- A handful of grilled peppers
- A hand full of sundried tomatoes, sliced
- A handful of radishes, sliced
- A handful of rocket (arugula)
How to prepare
- Cook the bacon
- Heat 1/2 tsp butter in a pan and fry the bacon until done, turning half way through.
- Drain on a paper towel and set aside.
- Make the pesto.
- Put the watercress, parmesan, cashew nuts and salt into a food processor and whiz into a paste. Transfer to a container and mix as much olive oil as you want.
- Assemble the sandwiches
- Assemble your sandwiches starting with the sandwich base, then pesto, bacon, peppers, sundried tomatoes, radishes, rocket and and sandwich top.
