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|10||each||Artisan Square Rolls White|
|75||mL||Smokey BBQ Relish|
|800||g||Canned Cherry Tomatoes|
|120||mL||Holbrooks Worcestershire Sauce|
|10||g||Dried Bay Leaves|
|120||mL||Corwells Apple Cider Vinegar|
We begin by making the Relish. Heat Olive Oil in a pan over medium heat, finely dice the Spanish Onions and garlic and saute in pan until onion is translucent (around four to six minutes).
Add the Chili Flakes and Smoked Paprika, cook for approximately one minute until fragrant.
Poor in the Canned Tomatoes, Holbooks Worcestershire Sauce and remaining herbs (Thyme, Bay Leaves, Sage). Simmer for approximately five to six minutes until reduced to a saucey consistency.
Add the Cornwells Apple Cider Vinegar and and simmer, stirring occasionally. Leave to simmer for three to four minutes or until thick – season to taste with sugar, salt and pepper and set aside.
To glaze the bacon, arrange the Bacon Slices on a large lined baking tray and bake for 10 minutes. Poor off excess fat and brush on Maple Syrup using a silicon pastry brush. Cook for a further three to five minutes.
Meanwhile, heat oil in a heavy base frying pan and fry eggs sunny side up. Set aside.
Assemble Square Rolls in layers, beginning with rocket, then bacon and finally egg. Spread relish on the lid of the roll and serve with additional relish.
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