A great twist on the humble bacon sandwich and full of flavours that will explode with every bite. This quick and easy recipe will become your new Sunday morning routine.


Get the pan nice and hot and shallow fry or griddle your delicious bacon for three minutes on each side or until the bacon is crispy.

Butter six, thick slices of bread and spread the chutney evenly over three of the slices. Top each slice with two rashers of bacon and finally top with the other slices of bread, buttered side down and press together.

On a medium heat, carefully place the butties on the pan and toast for about two minutes on each side until they’re golden brown. Remove the butties from the pan and rub both sides of the bread with the garlic. Serve your butties cut in half, piping hot and enjoy!

Recipe Image


6 rashers of rindless back bacon smoked or unsmoked

1 country white loaf

Butter, for spreading

3 tablespoons of tomato chutney

1 large, peeled and cut in half garlic clove

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