Everyone loves a trio of bacon, lettuce and tomato in a sandwich, but making your own (super easy) spring onion loaf takes classic sambo it to the next level.
- 200 g spring onions, trimmed and finely sliced
- 300 g butter, plus a little for the tin
- 480 ml buttermilk
- 260 g self-raising flour
- 240 g polenta
- 2 tsp baking powder
- 4 tsp golden caster sugar
- 2 eggs
- mayonnaise to serve
- 8 bacon rasher cooked to serve
- iceberg lettuce leaves to serve
- tomato slices to serve
- Heat the oven to 190C/fan 170C. Fry the spring onions in a knob of butter for 2 minutes until they are soft, but not brown. Add the rest of the butter and the buttermilk to the pan, and heat the lot until the butter melts. (It might look split, but don’t worry.)
- Mix the flour, polenta, baking powder and sugar in a bowl. Add the eggs and buttermilk mixture, stir everything together and season.
- Butter a 900g loaf tin and line it with baking paper, pour in the mixture and bake for 45 minutes, or until a skewer poked into the middle comes out clean. Cool to just warm before lifting the loaf out of the tin.
- Slice the loaf and lightly toast it before making it into BLTs (leaving them open-face if you prefer) with the bacon, lettuce, tomato and mayo.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||45.8 g|
|Total carbohydrates||105.5 g|
|- Sugars||12.9 g|
|Dietary fibre||5.5 g|