Bacon and avocado open sandwiches
Open sandwiches are typical in Denmark and Danish bacon is known the world over. The quantity of relish will be more than you need but will keep for up to 3 months. This recipe makes a brilliant lunch or snack
- Preparation Time30 mins
- Cooking Time1 hour 30 mins
Nutrition per serving
- Energy355 Kcals
- Saturated Fat3.9g
- 2tbsp vegetable or sunflower oil
- 450g/1lb onions, peeled and thinly sliced
- 2 garlic cloves, peeled and chopped
- 1tsp cumin seeds
- 75ml/3fl oz red wine vinegar
- 4tbsp soft dark brown sugar
- 2tbsp Kikkoman Soy Sauce
- 1 red pepper
- 4 rashers of back bacon
- 4 slices of wholegrain rye bread
- 4 tsp creamed horseradish
- 4 lettuce leaves
- 12-16 slices of cucumber
- 1 avocado, peeled and sliced
For the relish, heat the oil in a saucepan, add the onions and garlic, cover the pan and cook for about 20 minutes or until soft. Stir in the cumin seeds.
Stir in the vinegar, sugar and soy sauce. Cook, uncovered, for about 30 minutes, stirring occasionally, until the onions are caramelised and the liquid is syrupy.
For the sandwiches, line a grill pan with foil then grill the pepper until the skin is blistered and charred. Wrap in the foil and, when cool enough to handle, peel and cut the flesh into strips.
Grill the bacon until crisp. Spread the bread with horseradish and top with lettuce and cucumber.
Divide the avocado, red pepper and bacon between the sandwiches and serve topped with onion relish.
The relish is ready when a wooden spoon drawn through the middle separates the liquid long enough to reveal the bottom of the pan.
For meat eaters, try strips of barbecued steak, chicken or duck steeped in Kikkoman Teriyaki Marinade. For vegetarians, use slices of blue cheese, grilled artichokes or fried, teriyaki-marinated tofu slices.