Regular readers of this blog, by now, probably realise that I like the odd sandwich and I must admit, stick it between a couple of slices of good bread or in roll and I will probably eat it – leftovers more often than not end up either in, on or between, toasted or not depending on the mood.
Most of my sandwiches, however, aren’t quite as fancy as this one. With its combination of pungent rocket, sweet fig jam and salty
bacon, I don’t think it could get much better for Sunday night tea or a lunch with friends.
Figs are another food I love and when they are available fresh
(autumn here in Hawke’s Bay), my favourite breakfast is fresh figs and fresh raspberries with a dollop of Origin Earth Yoghurt.
Here I used Te Mata Figs, Just Fig Jam and it is the closest thing to fresh figs that I have tasted. I see that the fruit content is 73% figs with sugar and lemon juice being the only other ingredients – this jam is so good that you can eat it straight from the jar and with all that fruit it must be good for you too, surely!
Bacon, Fig & Rocket Sandwich
I like to cook then chop the bacon – it makes for easier eating. Also if making for a crowd and you are a bit short of bacon, it is a good way to extend it – a little goes along way, as they say.
For each sandwich:
¼ large (about 200g) red onion, sliced
1 bacon rasher, rind removed
1 bread roll of your choice
1 tbsp fig jam – I used award winning and Hawke’s Bay made Te Mata Figs, Just Fig Jam
small handful rocket leaves
1 Place a little oil and onion in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Remove from pan and set aside.
2 Add bacon to pan and cook over a medium heat until crispy. Roughly chop.
3 To assemble sandwich, split roll and lightly butter, if desired. Top bottom half of roll with rocket, onions, bacon and fig jam and
finally remaining top.
Happy cooking and eating.
Recipe by Rachel Blackmore
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