Inspiration
1 x Speciality Breads ciabatta rounds
3 x Chefs’ Selections pork sausage 8’s
3 x Chefs’ Selections streaky beechwood cooked
smoked bacon Rashers
2 x Chefs’ Selections hash browns
2 x Chefs’ Selections mild cheese slices
1 x Sliced avocado
1 x Sliced tomato
Cook the sausages. Deep fry three sausages for 4 minutes, or until they reach a core temperature of 72°C.
Cook the hash browns. Deep fry two hash browns at the same time as the sausages.
Warm the bacon. Heat three slices of streaky bacon in the oven, pan, or under a grill until hot and lightly crisp.
Warm the ciabatta. Place the ciabatta in the oven for 2–3 minutes, then slice in half.
Assemble the sandwich. Layer the avocado, tomato slices, and a cheese slice on the bottom half of the bun. Add the sausages, followed by another cheese slice. Finish with the hash browns and bacon rashers.
Serve