ABC – avocado, bacon & coriander chimichurri sub

Name: ABC – avocado, bacon & coriander chimichurri sub
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 perfectly ripe avocado, sliced; 1 jalapeño chilli, sliced; ½ lime, juice; 8 rasher/s No.1 British Free Range Beech Smoked Streaky Bacon; 2 ciabatta rolls, halved; 1 tbsp mayonnaise

This deep-filled sandwich is a rival to the classic BLT, filled with creamy avocado, crisp smoked bacon and a lively coriander chimichurri.

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Serves2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

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1 perfectly ripe avocado, sliced
1 jalapeño chilli, sliced
½ lime, juice
8 rasher/s No.1 British Free Range Beech Smoked Streaky Bacon
2 ciabatta rolls, halved
1 tbsp mayonnaise

For the chimichurri

1½ x 25g packs coriander
2 clove/s garlic, crushed
1 tsp dried oregano
1½ limes, juice
1½ tbsp olive oil
1 jalapeño chilli, sliced

Put the avocado and jalapeño into a bowl with the lime juice and season with a pinch of sea salt flakes. Toss to coat, then set aside.
For the chimichurri, roughly chop 1 pack coriander, including the stems (reserve the 1/2 pack), then blitz with the remaining ingredients in a small blender or food processor until finely chopped. Season with salt.
Lay the bacon in a single layer in a cold nonstick frying pan, then place over a mediumhigh heat. Cook, turning regularly, for about 5 minutes, until the bacon is cooked through, golden and crisp. Remove and set aside on kitchen paper
Place the rolls, cut-sides down, into the hot bacon fat and cook for 2 minutes or so until golden and crisp. Transfer to 2 plates, then spread each roll with a little mayonnaise. Layer with the avocado mixture, bacon, a generous spoonful of chimichurri and the remaining coriander, leaves picked, then sandwich the tops in place. Slice in half, then serve with any remaining chimichurri on the side.