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 Spoilt Pig Smoked Streaky Bacon
- 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.