Grilled Onion Soda Bread Sandwich with Bacon, Cheese, Mustard and Apple Sauce
450g plain flour with 2 teaspoons baking soda added
1 teaspoon salt
2 onions, peeled and finely sliced
1 tablespoon rapeseed oil
450ml buttermilk
Set your oven to 220°C. Place the flour and salt in a bowl. Fry the onions in the oil until soft and golden. Allow to cool. Make a well in the centre of the flour mixture and add the cooked onions. Pour in the buttermilk and mix to a smooth dough. Turn onto a floured surface and form into a ball. Place on a lightly oiled baking tray, flatten slightly and slash a cross in the middle of the dough. Bake for 10 minutes at 220°C. Lower the heat to 160°C and continue to cook for about 25 minutes or until the bottom of the bread sounds hollow when tapped. Cool on a wire rack.
Apple sauce
1 Bramley apple
1 tablespoon cider vinegar
2 tablespoons water
Pinch salt
Peel, core and chop the apple and place in a pan with the vinegar, water and salt. Cook until soft, then blend to a smooth puree.
8 slices dry cure back bacon
8 scallions, cut in half lengthwise
150g mature cheddar sliced
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
Oil for cooking
Cook the bacon until crisp and golden. Place on kitchen paper and wilt the scallions in the fat.
Cut 8 slices of the bread and spread mayonnaise and mustard on top. Divide the cheese slices onto the bread, top with some apple sauce, bacon and scallions. Top into sandwiches.
Drizzle oil on a grill pan and cook the sandwiches for about 2 minutes each side, pressing down to ensure even cooking. Keep warm in the oven while you make the rest. Slice in half and serve.
