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Bacon and avocado open sandwiches

Ingredients for 4 portions

Per portion: 1486 kJ / 355 kcal

  • 2 tbsp vegetable or sunflower oil
  • 450 g /1 lb onions, peeled and thinly sliced
  • 2 garlic cloves, peeled and chopped
  • 1 tsp cumin seeds
  • 75 ml/3 fl oz red wine vinegar
  • 4 tbsp soft dark brown sugar
  • 2 tbsp Kikkoman naturally brewed soy sauce


  • 1 red pepper
  • 4 rashers of back bacon
  • 4 slices of wholegrain rye bread
  • 4 tsp creamed horseradish
  • 4 lettuce leaves
  • 12-16 slices of cucumber
  • 1 avocado, peeled and sliced


Preparation time: 1h 45 mins

For the relish, heat the oil in a saucepan, add the onions and garlic, cover the pan and cook for about 20 minutes or until soft. Stir in the cumin seeds.

Stir in the vinegar, sugar and soy sauce.  Cook, uncovered, for about 30 minutes, stirring occasionally, until the onions are caramelised and the liquid is syrupy.

For the sandwiches, line a grill pan with foil then grill the pepper until the skin is blistered and charred. Wrap in the foil and, when cool enough to handle, peel and cut the flesh into strips.

Grill the bacon until crisp. Spread the bread with horseradish and top with lettuce and cucumber.

Divide the avocado, red pepper and bacon between the sandwiches and serve topped with onion relish.

Tip: The relish is ready when a wooden spoon drawn through the middle separates the liquid long enough to reveal the bottom of the pan.

Variations: For meat eaters, try strips of barbecued steak, chicken or duck steeped in Kikkoman Teriyaki Marinade. For vegetarians, use slices of blue cheese, grilled artichokes or fried, teriyaki-marinated tofu slices.