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  • Garlic Butter Sourdough ‘w’ 2 Cheese & Bacon

Garlic Butter Sourdough ‘w’ 2 Cheese & Bacon

Posted on Aug 9th, 2020
by Brian Kennett
Categories:
  • Small Plate Recipes
Garlic Butter Sourdough 'w' 2 Cheese & Bacon

Garlic Butter Sourdough ‘w’ 2 Cheese & Bacon

I tell you are those lucky kids or what? No cereal in a bowl here, nit they get gourmet open sandwiches for brekkie. Today the recipe and ideas came from some purchases I made on Friday at Baker’s Well @ Katong. Amazing bread, pastries, cakes and even garlic butter. Yeap I was like a kid in a candy store and walked out with a huge baggie and this was my inspiration for Garlic Butter Sourdough ‘w’ 2 Cheese & Bacon this fine morning.

Garlic Butter Sourdough 'w' 2 Cheese & Bacon
Come on. That looks bloody good, right? I had a quick bite of Jude Jude’s and yeah this was bloody scrummy. What a brekkie…

Go see the ladies at 35 East Coast Road.

Ring them at 6348 6864.

Or go place your orders online for delivery at https://www.bakerswell.com/

All #BillWallaceFriendly again today to folks as all ingredients were from the fridge.

You will need;

  • 2x middle slices (biggest) of beautiful sourdough from Baker’s Well;
  • 1x tub of Baker’s Well garlic butter;
  • 2x rashers of streaky bacon;
  • 4″ knob of Mozzarella cheese;
  • Some grated Parmesan cheese;
  • Cracked black pepper.

This is so very easy – just follow the steps;

  1. Put some silver foil in a baking tray and get the bacon rashers in the oven at 200 degrees until cooked through;
  2. In parallel toast the sourdough slices until lightly browned and warm enough to melt the butter;
  3. Butter them up with that delicious garlic butter;
  4. Cube up the Mozzarella and sprinkle that all over the toasted sourdough;
  5. When your bacon is done out she comes from the oven (leave the bacon fat on the silver foil and the oven on);
  6. Cut that into little bite-sized pieces and sprinkle all over the Mozzarella;
  7. Sprinkle some grated Parmesan on next and then slam this back in the oven on top of that bacon fat;
  8. You now want to bake until the cheeses have melted and started to brown;
  9. Out with the slices from the oven, sprinkle a little cracked black pepper, cut in half and plate on your platter to serve.

I think that is a cracker of an open-sandwich. I’d order that for sure. Lovely produce from Baker’s Well gave me the ideas, so thank you to the lovely ladies I met on Friday. The kids also thank you for a lovely brekkie haha. This was Garlic Butter Sourdough ‘w’ 2 Cheese & Bacon. It’s a belter. Give it a go – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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About

About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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