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Bacon sandwich
11 January 2015


  • 3 oz Bacon
  • 2½ oz Sandwich
  • Salad leaves
  • Emmentaler cheese 2 or 3 slices
  • Mustard Dijonnaise q.s.




  • Wash and dry the salad, warm bread and cut it in half.
  • Heat the slices directly in a pan or on a griddle, cook for about two minutes per side.
  • Cover the bottom of the bun with mustard and garnish with slices of Bacon.
  • Add the cheese and to finish the salad, close and serve.

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