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Ingredients
For the BLT croissants
1.5 tbsp tbsp | Runny Honey Runny Honey | ||
1 tbsp tbsp | wholegrain mustard wholegrain mustard | ||
1 pinches pinch | paprika paprika | ||
1 packs pack | bacon bacon | ||
4 | croissant croissant | ||
2 | tomatoes tomato | ||
chopped | |||
1 | lettuces lettuce | ||
shredded |
For the citrus mayonnaise
4 tbsp tbsp | mayonnaise mayonnaise | ||
0.5 | lemons lemon | ||
zest only | |||
1 tbsp tbsp | parsley parsley | ||
salt salt | |||
black pepper black pepper |
BLT croissants
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0:15 min
(14)
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.