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Ingredients
For the BLT croissants
| 1.5 tbsp tbsp | Runny Honey Runny Honey |
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| 1 tbsp tbsp | wholegrain mustard wholegrain mustard |
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| 1 pinches pinch | paprika paprika |
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| 1 packs pack | bacon bacon |
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| 4 | croissant croissant |
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| 2 | tomatoes tomato |
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| chopped | |||
| 1 | lettuces lettuce |
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| shredded | |||
For the citrus mayonnaise
| 4 tbsp tbsp | mayonnaise mayonnaise |
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| 0.5 | lemons lemon |
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| zest only | |||
| 1 tbsp tbsp | parsley parsley |
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| salt salt |
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| black pepper black pepper |
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BLT croissants
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0:15 min
(11)
Method
Britain's favourite sandwich filling with a French twist! The sticky honey-mustard glaze of the bacon is set off to perfection by a zesty citrus mayonnaise. Simple, but special.
- Preheat the oven to 200ºC/180ºC fan/gas mark 6. Line a baking tray with foil.
- Mix together the honey, mustard and paprika in a small dish until combined. Arrange the streaky bacon across the baking tray and brush over with the honey-mustard mix, flipping the bacon to coat both sides.
- Cook the bacon for 10-12 minutes until crisp, then set aside to cool.
- Meanwhile, make the citrus mayonnaise. Combine the mayonnaise, lemon zest and parsley together and mix well, then season generously to taste.
- Slice open the croissants and spread with mayonnaise, then fill with bacon, chopped tomato and lettuce.
