Grilled Onion Soda Bread Sandwich with Bacon, Cheese, Mustard and Apple Sauce

450g plain flour with 2 teaspoons baking soda added
1 teaspoon salt
2 onions, peeled and finely sliced
1 tablespoon rapeseed
450ml buttermilk

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Set your oven to 220°C. Place the flour and salt in a bowl. Fry the onions in the until soft and golden. Allow to cool. Make a well in the centre of the flour mixture and add the cooked onions. Pour in the buttermilk and mix to a smooth dough. Turn onto a floured surface and form into a ball. Place on a lightly oiled baking tray, flatten slightly and slash a cross in the middle of the dough. Bake for 10 minutes at 220°C. Lower the heat to 160°C and continue to cook for about 25 minutes or until the bottom of the bread sounds hollow when tapped. Cool on a wire rack.

1 Bramley
1 tablespoon cider vinegar
2 tablespoons water
Pinch salt

Peel, core and chop the and place in a pan with the vinegar, water and salt. Cook until soft, then blend to a smooth puree.

8 slices dry cure back bacon
8 scallions, cut in half lengthwise
150g mature cheddar sliced
2 tablespoons mayonnaise
1 tablespoon Dijon mustard

Cook the bacon until crisp and golden. Place on kitchen paper and wilt the scallions in the fat.
Cut 8 slices of the bread and spread mayonnaise and mustard on top. Divide the cheese slices onto the bread, top with some apple sauce, bacon and scallions. Top into .
Drizzle oil on a grill pan and cook the for about 2 minutes each side, pressing down to ensure even . Keep warm in the oven while you make the rest. Slice in half and serve.


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