The big secret of a good sandwich is not what you put in between, but what you do with the outside. And what do you put on the outside? Some people are convinced that mayonnaise gives the best results. We go old school and spread butter on it.
8 slices of rustic bread 90 g Gruyère, grated 8 slices of maple bacon (see recipe below) Butter; to grease For the maple bacon Olive oil, to grease 8 slices of bacon 2 tbsp brown sugar 1 tsp chilli flakes 2 tbsp maple sirup Also needed Aluminium foil Cast iron steak press (Buy now) Cast iron pan
For the maple bacon, place a piece of greased aluminium foil on The Bastard. Lay the bacon on it, sprinkle after 5 minutes with brown sugar and chilli flakes and brush with maple syrup. If necessary, put the cast iron steak press on the fire. Spread a slice of bread with Gruyère and a slice of maple bacon. Grease the outside with butter and bake the toasted sandwich in the cast-iron pan until golden brown on both sides. If necessary, use a steak press.
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