Bacon sandwich on crusty bread

• rashers rindless back bacon↗6
• 1 white country loaf↗
• butter↗

  for spreading

• 3 tbsp tomato chutney tbsp
• 1 large garlic clove↗

  peeled, cut in half

Step-by-step instructions

1. 1

   Heat a griddle or frying pan, then cook the bacon for 3 mins each side or until golden and crisp.

2. 2

   Cut 6 thick slices from the loaf and butter each one on one side. Spread the chutney evenly over 3 slices of the bread and top each with 2 rashers of bacon. Top with the other slices of bread, buttered side down, then press together well.

3. 3

   Return the butties to the pan over a medium heat (you'll have to do this in batches), then toast for 2-3 mins each side until golden. Remove from pan, then rub both sides with cut side of the garlic clove. Cut the butties in half and serve straight away.