Leek Cheddar Bacon Loaf Sandwich Recipes

CHEESY BACON AND LEEK TOAST

Steps:

• Cook the bacon in a medium nonstick skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Set aside 1 1/2 teaspoons of the drippings. Add the leek to the skillet with the bacon and cook until softened, 3 minutes. Season with salt and pepper and set aside.
• Combine the milk, 1 tablespoon butter and the mustard powder in a medium saucepan over medium heat and stir until the butter melts. Gradually add the cheese; whisk until melted and smooth but do not boil. (The sauce may look separated.) Add the egg yolks and cook, whisking, until slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the Worcestershire sauce; season with salt and pepper.
• Toast the bread and spread with the remaining 1 tablespoon butter; cut in half. Top with the bacon-leek mixture, then cover with the cheese sauce. Toss the watercress with the vinegar and the reserved drippings (rewarm if needed); season with salt and pepper. Serve with the toast.

SAVORY LEEK AND BACON BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
• Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
• Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
• Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
• Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
• Let casserole sit for 15 minutes.
• Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

LEEK & BACON SOUP

Steps:

• Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins.
• Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is 'al dente'. Serve with warm, toasted ciabatta.

DAD'S CHEESY BACON WRAPPED MEAT LOAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9x13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.
• Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.
• Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.

LEEK, CHEDDAR & BACON LOAF SANDWICH

Steps:

• Make up the bread mix following pack instructions, using the 2 tbsp oil and the recommended amount of water. Leave in an oiled bowl, covered with oiled cling film, somewhere warm-ish to rise for 1 hr.
• Meanwhile, put the lardons in a big, cold frying pan. Heat gently at first so the fat runs from the lardons before they crisp up - about 10 mins. Remove with a slotted spoon. Add the butter and leeks to the pan and cook to soften. Cool.
• Roll out the dough on a lightly floured surface to a rectangle about 20 x 70cm. Mix the lardons, leeks, cheddar, one of the eggs, the sage and some seasoning. Spoon the filling down one long edge of the rectangle, then brush the edge with some remaining egg. Fold the other half of the dough over the filling and pinch together the edges, but not the ends, to seal into a long sausage. Carefully shape into a ring on a floured baking tray, around a floured empty jar or tin. Pinch together the open ends to finish the ring. Brush all over with egg, scatter with Parmesan and cover with a clean tea towel. Leave to rise for 15-20 mins.
• Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until golden and the base sounds hollow when tapped. Eat in wedges.

CHEDDAR CHEESE BACON MEATLOAF

Steps:

• Mix well: beef, salt, pepper, egg, milk, onion, rice and 1/2 can of cheddar cheese soup.
• Add bread crumbs til firm texture.
• Put in loaf pan and pat down.
• Use rest of can of cheddar cheese soup to "frost" meat loaf.
• Lay strips of uncooked bacon across top.
• Bake at 350* for 1 hour.

BACON-CHEDDAR MEAT LOAVES

Steps:

• In a large bowl, combine the egg whites, crackers, 1/3 cup cheese, onion, salt and pepper. Crumble beef over mixture and mix well. Shape into four small loaves; place in an ungreased 11x7-in. baking dish. Top each with a half-strip of bacon., Bake at 350° for 35-40 minutes or until no pink remains and a thermometer reads 160°. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted.