Bacon and avocado open sandwiches

Kuwa yaki – Spicy Chicken 423 of 662 Autumn pork fillet

Kikkoman Sauces 658

Category 638

Ingredient 589

Videos 90

World Cuisines 196

Specials 613

Naturally Brewed Soy Sauce Main courses Meat Snacks Spring

Total time 105 mins

Preparation time: 105 mins

Nutrition facts (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

Sandwiches:

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

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.