Super-chef Theo Randall takes us through his ultimate bacon sarnie upgrade.
Estimated cooking time: 4 min
"I love simple tomato bruschetta as a snack, but this takes it to another level. I would hapilly serve this cut into small pieces to a group of friends with a bottle of valpolicella."
Method:
Rub two slices of toasted sourdough bread with one clove of garlic. Cut 10 Datterini tomatoes in half, cook to soften and crush them onto the bread. Slice one oxheart tomato thinly and lay the slices on top. Season with salt, pepper and a dash of olive oil. Add rocket leaves, fresh basil, 12 slices of crispy pancetta and a generous amount of fresh Parmesan shavings.
Eat immediately.
Theo Randall is involved in S Pellegrino's Live In Italian, Live From London, 3-4July; finedininglovers.com.
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