Maple Bacon and Cheese Toasted Sandwich – Hanawiti Tōhi Pēkana Marahihi Māpere me te Tīhi
Is this Maple Bacon Cheese Toastie what you need to brighten up your day? A toasted sandwich always hits the spot for a lunch or easy dinner idea. This Maple Bacon Cheese Toastie recipe has the perfect combination of sweet and salty.
A breakdown of the toasted sandwhich:
Start this Maple Bacon Cheese Toasties by caramelising pēkana ropiropi (streaky bacon) in a touch of marahihi māpere (maple syrup). This creates the dream salty and sweey combination that becomes that flavour foundation. Next, grate tīhi (cheese) in to a bowl and load it up with wairanu huamata (mayonnaise) and fresh aniana (spring onions). Fold all of this together to create the creamiest filling. To cut through it all, we add puka kōpiro (sauerkraut). Once toasted, this meal will have all your whānau (family) and manuhiri (visitors) asking for the recipe!!!
I use my Cumin and Cottage Cheese Rustic Loaf to create this toasted sandwich but you can use whatever parāoa (bread) you like! This flavour sensation would work perfectly with my Rustic No-knead Bread or No-knead Bread Loaf baked in a loaf tin.
He whakaaro anō tōku – I have another idea, why not make my No-knead Bread Buns, stuff them with this filling and toast them?! So many options with such an easy recipe!
Videography and photography taken by Sarah Henderson.
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 tbsp (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 tbsp wairanu huamata (mayonaise)
- 5-6 tbsp puka kōpiro (sauerkraut)
- Tote me te pepa (salt and pepper)
Instructions
The Simple Recipe – Te Tohutao Ngāwari
- 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!
- 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.
- 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.
- 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 pieces.
- Top them 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).
- Whakatōhia – toast 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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