10 slices thinly cut bacon
¼ cup Marion’s Kitchen Coconut Sweet Chilli, plus extra for serving (use my store locator to find out where to buy)
1 large tomato, sliced
salt
butter
4 slices sourdough bread (or your preferred bread)
½ cup mixed salad leaves
¼ cup sliced iceberg lettuce
2 tbsp finely sliced spring onion (scallions)
2 tbsp finely sliced coriander (cilantro)
4 slices Swiss cheese
Preheat oven to 180°C/360°F.
Line a baking tray with baking paper. Place strips of bacon on the lined tray. Brush both sides with Coconut Sweet Chilli sauce. Bake in the oven for 10-15 minutes or until crispy at the edges.
In the meantime, season the tomato slices with salt and set aside for 10 minutes.
Butter the bread on one side and panfry that side in a frying pan over medium heat until golden and just starting to char at the edges.
Mix the salad leaves with the iceberg lettuce, spring onion and coriander.
Spread one piece of bread liberally with Coconut Sweet Chilli sauce. Top with the salad mixture. Then top with tomato slices. Top with hot bacon and place the cheese slices on the warm bacon. Spread the remaining piece of bread with Coconut Sweet Chilli sauce and place on top.
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