Short for a submarine sandwich, this crispy bacon, caramelised onion & melted cheese sub is simply subperb, Chef! Sided with a toasted almond, cooling cucumber & fresh greens salad. Before you dive in, remember to submerge the dish in the delicious ranch dressing.
Bacon Ranch Sub
Bacon Ranch Sub
with a nutty leaf salad
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almonds
- Cucumber
- Grated Mozzarella & Cheddar Cheese
- Green Leaves
- Onion
- Onions
- Ranch Dressing
- Sourdough Baguette
- Sourdough Baguettes
- Streaky Pork Bacon
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
CARAMELISED ONIONS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
A IS FOR ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YOU CAN’T BEAT BACON
Return a pan to medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
WHAT’SUB?
Cut the top of the baguette lengthways - don’t cut all the way through! Stuff with the chopped bacon, the caramelised onion, and the cheese. Place the baguette directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until the cheese has melted and crispy, 8-10 minutes.
NUTTY SALAD
In a bowl, combine the cucumber half-moons, the rinsed leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
SENSATIONAL SUB
Plate up the nutty leaf salad, and side with the toasted sub. Drizzle over the ranch dressing, and enjoy.
Onion - 1
Almonds - 10g
Streaky Pork Bacon - 4 strips
Sourdough Baguette - 1
Grated Mozzarella & Cheddar Cheese - 40g
Cucumber - 50g
Green Leaves - 20g
Ranch Dressing - 50ml
CARAMELISED ONIONS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
A IS FOR ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YOU CAN’T BEAT BACON
Return a pan to medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from tthe pan, drain on paper towel, and roughly chop.
WHAT’SUB?
Cut the top of the baguettes lengthways - don’t cut all the way through! Stuff with the chopped bacon, the caramelised onion, and the cheese. Place the baguettes directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until the cheese has melted and crispy, 8-10 minutes.
NUTTY SALAD
In a bowl, combine the cucumber half-moons, the rinsed leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
SENSATIONAL SUB
Plate up the nutty leaf salad, and side with the toasted sub. Drizzle over the ranch dressing, and enjoy.
Onion - 1
Almonds - 20g
Streaky Pork Bacon - 8 strips
Sourdough Baguettes - 2
Grated Mozzarella & Cheddar Cheese - 80g
Cucumber - 100g
Green Leaves - 40g
Ranch Dressing - 100ml
CARAMELISED ONIONS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
A IS FOR ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YOU CAN’T BEAT BACON
Return a pan to medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
WHAT’SUB?
Cut the top of the baguettes lengthways - don’t cut all the way through! Stuff with the chopped bacon, the caramelised onion, and the cheese. Place the baguettes directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until the cheese has melted and crispy, 8-10 minutes.
NUTTY SALAD
In a bowl, combine the cucumber half-moons, the rinsed leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
SENSATIONAL SUB
Plate up the nutty leaf salad, and side with the toasted sub. Drizzle over the ranch dressing, and enjoy.
Onions - 2
Almonds - 30g
Streaky Pork Bacon - 12 strips
Sourdough Baguettes - 3
Grated Mozzarella & Cheddar Cheese - 120g
Cucumber - 150g
Green Leaves - 60g
Ranch Dressing - 150ml
CARAMELISED ONIONS
Preheat the oven to 200°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
A IS FOR ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YOU CAN’T BEAT BACON
Return a pan to medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan, drain on paper towel, and roughly chop.
WHAT’SUB?
Cut the top of the baguettes lengthways - don’t cut all the way through! Stuff with the chopped bacon, the caramelised onion, and the cheese. Place the baguettes directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until the cheese has melted and crispy, 8-10 minutes.
NUTTY SALAD
In a bowl, combine the cucumber half-moons, the rinsed leaves, the toasted nuts, a drizzle of olive oil, and seasoning.
SENSATIONAL SUB
Plate up the nutty leaf salad, and side with the toasted sub. Drizzle over the ranch dressing, and enjoy.
Onions - 2
Almonds - 40g
Streaky Pork Bacon - 16 strips
Sourdough Baguettes - 4
Grated Mozzarella & Cheddar Cheese - 160g
Cucumber - 200g
Green Leaves - 80g
Ranch Dressing - 200ml
Woolies Products in this dish
