Is this Maple Bacon Cheese Toastie what you need to brighten up your day? I believe it is! It has the perfect combination of sweet and salty maple bacon, melty cheese with spring onions and sauerkraut for balance. Simple deliciousness!
I made this Cottage Cheese Cumin Loaf a few years ago for Fly Buys, resulting in a rustic bread that is pumped full of delicious flavour. I made the loaf and then shared a simple way to celebrate it, with the most epic toasted sandwich in the world. Too far? No way! Go forth and adjust the flavour combinations to what you love but maybe try my version just once as it is truly, next level!
More bread recipes to try:
This recipe would also work super well with my Rustic No-knead Bread or No-knead Bread Loaf.
Videography and photography taken by Sarah Henderson.
Ingredient Tips for this Maple Bacon Cheese Toastie:
- Bacon: I prefer pēkana ropiropi (streaky bacon) for this recipe but use whatever pēkana (bacon) you love or have.
- Maple Syrup: A good quality marahihi māpere (maple syrup) is ideal here because of its superior flavour.
- Cheese: I like to use a pizza mix which usually has a combination of parmesan, mozzarella and colby but any cheese will be delicious.
- Mayonnaise: Mayonnaise: This acts as a binder for the cheese filling so make sure you use a thick one like Best Foods.
- Sauerkraut: The puka kōpiro (sauerkraut) brings balance and a touch of acidity to the hanawiti (sandwich) but it can be swapped for your favourite pickles.
Expert Tips:
Make sure you fry them off the pēkana (bacon) until juices have dried up. This means it will caramelise quicker when the marahihi māpere (maple syrup) has been added.
This quantity makes 2 large toasties or 3 smaller ones. If you want to increase the quantity, press the number next to the 'servings' (near the top of this recipe) and change the number to how many toasted sandwiches you want to make and the quantities will adjust for you.
STEP BY STEP INSTRUCTIONS FOR THE MAPLE BACON CHEESE TOASTIE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Fry the Bacon:
Place a frying pan over medium to high heat.
Once it has heated, add the pēkana ropiropi (streaky bacon) and fry them off until the juices have dried up and the pēkana (bacon) has started to caramelise.
Add the marahihi māpere (maple syrup) and cook for a further minute or so until glossy.
Remove from the heat.
2. Make the Cheese Mixture:
Finely chop the puna amiami (spring onions).
Add the tīhi (cheese), wairanu huamata (mayonnaise) and puna amiami (spring onions) in to a medium bowl. Whakaranuhia - mix to combine.
Whakatāwaratia ki te tote me te pepa - season with salt and pepper.
Kaurorhia anō (stir again).
3. Layer the Toasted Sandwiches:
Add the first layer of parāoa (bread) on to a board and divide the cheese mixture between them. Spread out the mixture evenly.
Add the pēkana ropiropi (streaky bacon) on top, dividing it between the parāoa (bread).
Top each one with the puka kōpiro (sauerkraut) and another slice of parāoa (bread).
I like to spread pata (butter) on to the top of each toasted sandwich but kei a koe te tikanga (it is up to you).
4. Toasting Time:
Whakatōhia (toast them).
Serve them:
Once they are golden and the cheese has melted, they are ready to serve and enjoy!
These would be perfect served with a leafy salad with a citrus dressing.
Need more? Take a look at these
Parāoa (Bread) Recipes
Homemade bread, fresh from the oven is one of life's simple pleasures.
DID YOU ENJOY THIS RECIPE?
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Maple Bacon and Cheese Toasted Sandwiches - Hanawiti Tōhi Pēkana Marahihi Māpere me te Tīhi
Ingredients
The Simple Recipe - Te Tohutao Ngāwari (This quantity makes 2 large toasties or 3 smaller ones)
- 6 pieces (150 g) pēkana ropiropi (streaky bacon)
- 3 tablespoon (45 ml) marahihi māpere (maple syrup)
- 1 C (100 g) tīhi kua waruwarutia (grated cheese, I like a pizza mix but use what you have)
- 1 puna riki (spring onion)
- 4 tablespoon wairanu huamata (mayonaise)
- 5-6 tablespoon puka kōpiro (sauerkraut)
- Tote me te pepa (salt and pepper)
Instructions
- Note: This quantity makes 2 large toasties or 3 smaller ones. If you want to increase the quantity, press the number next to the 'servings' (near the top of this recipe) and change the number to how many toasted sandwiches you want to make and the quantities will adjust for you.
Fry the Bacon:
- Place a frying pan over medium to high heat.
- Once it has heated, add the pēkana ropiropi (streaky bacon) and fry them off until the juices have dried up and the pēkana (bacon) has started to caramelise.
- Add the marahihi māpere (maple syrup) and cook for a further minute or so until glossy. Remove from the heat.
Make the Cheese Mixture:
- Finely chop the puna amiami (spring onions).
- Add the tīhi (cheese), wairanu huamata (mayonnaise) and puna amiami (spring onions) in to a medium bowl. Whakaranuhia - mix to combine.
- Whakatāwaratia ki te tote me te pepa - season with salt and pepper. Stir again.
Layer the Toasted Sandwiches:
- Add the first layer of parāoa (bread) on to a board and divide the cheese mixture between them. Spread out the mixture evenly.
- Add the pēkana ropiropi (streaky bacon) on top, dividing it between the parāoa (bread).
- Top each one with the puka kōpiro (sauerkraut) and another slice of parāoa (bread). I like to spread pata (butter) on to the top of each toasted sandwich but kei a koe te tikanga (it is up to you).
Toasting Time:
- Whakatōhia - toast them.
Serve them:
- Once they are golden and the cheese has melted, they are ready to serve and enjoy! These would be perfect served with a leafy salad with a citrus dressing.
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