Bacon, Tomato & Parmesan Rolls With Rosemary Mayonnaise |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I got this recipe from the Sunday Sun and made it for the family to take to the footy, they loved them. Of course you can always play around with the filling!! Ingredients:
4 slices bacon |
4 bread roll |
50 g baby rocket |
1/2 cup basil leaves |
1 ripened tomato, sliced |
125 g roasted red capsicums |
80 g shaved parmesan cheese |
1/4 cup whole egg mayonnaise |
2 teaspoons finely chopped rosemary |
2 teaspoons lemon juice |
sea salt |
black pepper |
Directions:
1. To make the rosemary mayonnaise, place the mayonnaise, rosemary, lemon juice salt and pepper in a bowl and mix to combine. Set aside.
2. Cook bacon in a fry pan over medium heat both sides until crispy (about 3-4 minutes each side). Cut the tops off the rolls, scoop out the centres and discard (or use for something else). Spread the rosemary mayonnaise on the inside of each roll. Layer the inside of the roll with rocket, bacon, basil, tomato, capsicum, parmesan and a little more rocket and replace the roll tops.
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