Cheesy Buffalo & Bacon Ciabatta Melt
with Corn & Cucumber Salad- Milk
- Wheat
- Gluten
- Soy
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
- Soy
- Fish
- Wheat
- Gluten
Ingredients
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
2
Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
100 g
Diced Bacon
1
Cucumber
1 packet
Sriracha
(May be present: Sesame, Almond, Eggs, Milk, Soy, Fish, Wheat, Gluten)
1 packet
Mixed Salad Leaves
1 packet
BBQ Sauce
(May be present: Sesame, Eggs, Milk, Soy, Fish)
Nutrition Values
Cooking Steps
• Heat grill to high. • Drain sweetcorn. Roughly chop cucumber. • Half ciabatta lengthways and place under the grill. Toast until golden, 2-3 minutes.
• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When oil is hot, cook diced bacon and sweetcorn until golden, 5-6 minutes. • Remove from the heat, then add sriracha, BBQ sauce and a drizzle of water. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Gently spoon bacon mixture evenly over each ciabatta half. • Sprinkle over shredded Cheddar cheese and grill until cheese is melted, 2-5 minutes. • Meanwhile, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.
• Divide cheesy BBQ bacon ciabatta melts between plates. • Serve with cucumber salad.
