Prep time: 5-10 mins Cook time: 10 mins Total time: 20 mins
40g (2 slices) Tomato
2 Slices Low FODMAP, Gluten Free or Sourdough bread, (40g with crusts cut off)
2 Slices Vegetarian Bacon slices, (approx. 35-40g) defrosted, (check no onion or garlic)
20g SDF Spicy Red Pepper Tomato Ketchup
10g Lettuce, (approx. 7 leaves)
1-2Tbsp Garlic infused oil
Cracked black pepper to garnish.
Defrost bacon before use, (see product instructions for defrosting)
Using a tbsp of infused oil, fry the bread until both sides are crisp and golden. Once cooked leave to one side to cool.
Fry the bacon in the infused oil until browned. Once cooked leave to one side to cool
Spread the mayonnaise evenly on the inside of both pieces of toasted bread.
Place the lettuce on the bottom half and add the cooked bacon.
Pour on SDF Spicy Ketchup and add the sliced tomato. Garnish with Cracked black pepper
Place lid on top and enjoy!
This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.