Thursday, September 30, 2010


Fry two slices of double smoked bacon. Once crispy, put them on a paper towel to catch some of the excess fat. Drain the fat from the pan, de-glaze with lime juice and add a pinch of chili flakes. Brush the bacon with the the glaze. Spread mayo and Dijon mustard on the bread. Add tomato and greens.

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