Maple Bacon and Cheese Toasted Sandwiches - Hanawiti Tōhi Pēkana Marahihi Māpere me te Tīhi

Ingredients

• 6 pieces (150 g)streaky bacon
• 45 ml (3 tbsp)maple syrup
• 100 g (1 cup)grated cheese
• 1spring onion
• 60 ml (4 tbsp)mayonnaise
• 75–90 ml (5–6 tbsp)sauerkraut
• to tastesalt and pepper

Instructions

1. 1

   Fry the bacon

   Heat a frying pan over medium-high heat. Add the streaky bacon and fry until its juices have evaporated and the bacon begins to caramelise. Stir in the maple syrup and cook for about 1 minute, until glossy, then take the pan off the heat.

2. 2

   Mix the filling

   Finely chop the spring onion. Put the grated cheese, mayonnaise and spring onion in a medium bowl and mix. Season with salt and pepper, then stir again.

3. 3

   Layer the sandwiches

   Arrange the first slices of bread on a board and divide the cheese mixture between them, spreading it evenly. Share the bacon between the sandwiches, then add the sauerkraut and another slice of bread to each. Buttering the tops is optional.

4. 4

   Toast the sandwiches

   Toast the sandwiches until golden and the cheese has melted.

5. 5

   Serve the toasties

   Serve while hot. A leafy salad with a citrus dressing makes a suitable accompaniment.

What are maple bacon and cheese toasties?

A toastie is a filled sandwich cooked until the bread is crisp and the centre is hot. This version brings together maple-glazed bacon, cheese, spring onion and sauerkraut for a mix of savoury, sweet and tangy flavours.

The recipe draws on familiar toasted-sandwich ingredients rather than one specific regional tradition. The maple syrup gives the bacon a glossy sweetness, while sauerkraut cuts through the rich cheese and mayonnaise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 773 calories, 28g protein, 19g carbs, 65g fat.

The listed ingredients get much of their energy from the bacon, cheese and mayonnaise, which also contribute most of the fat; bacon and cheese provide much of the protein. Maple syrup and the bread used in the method contribute carbohydrates, while sauerkraut adds a tangy accent. Pair a toastie with leafy salad to add freshness and balance the plate.

Getting the bacon glossy

Bacon first: cook it until its juices have dried up and the edges begin to caramelise. Adding the maple syrup at this point helps it coat the bacon instead of mixing into a pool of bacon fat.

Watch the pan: syrup can darken quickly, so keep cooking it only until the bacon looks glossy, about a minute as directed.

Making the cheese mixture

Cheese choice: a grated pizza-style mix is suggested, but another melting cheese can be used. A blend can give the filling a fuller flavour while still melting readily.

Spring onion: chop it finely so it is distributed through the mayonnaise and cheese. Season the mixture before assembling, tasting carefully because bacon and sauerkraut are already savoury.

Balancing the layers

Cheese layer: spread the mixture evenly over the bread so each bite gets a consistent filling. Keeping it in an even layer also helps it melt throughout the sandwich.

Sauerkraut layer: add it over the bacon, then close the sandwich with another slice of bread. If the sauerkraut is very wet, drain it well so the bread is less likely to soften.

Toasting and checking for doneness

Toast until the outside is golden and the cheese has melted, as the recipe directs. The method does not specify a particular appliance or cooking time, so check the sandwiches as they toast.

Butter on top is optional. It can help the surface brown, but the sandwiches can be toasted without it.

What to serve alongside

A leafy salad with citrus dressing is suggested alongside the toasties. Its freshness and acidity work well with the sweet bacon and creamy filling.

Serve the sandwiches hot after toasting so the cheese stays melted and the bread retains its crispness.

Recipe notes & tips

• Let the bacon juices cook away before adding the maple syrup.
• Keep a close eye on the pan once the syrup goes in.
• Chop the spring onion finely for an even distribution in the cheese mixture.
• Drain the sauerkraut if it is particularly wet.
• Spread the cheese mixture evenly over the bread for a consistent filling.
• Toast until the bread is golden and the cheese has melted.

Variations

• Change the cheese: use a different grated cheese that melts well.
• Add extra tang: serve with more sauerkraut on the side.
• Skip the butter: toast the assembled sandwiches without buttering the tops.
• Adjust the sweetness: use a little less maple syrup for a less sweet bacon coating.

Common mistakes to avoid

• Adding syrup too early: fry the bacon until its juices have dried up before adding the maple syrup.
• Overcooking the glaze: cook for about a minute after adding syrup and remove the pan when the bacon looks glossy.
• Leaving the spring onion in large pieces: chop it finely so it mixes evenly through the filling.
• Using wet sauerkraut: drain it first to help prevent the bread from becoming soggy.
• Uneven filling: spread the cheese mixture across the bread rather than piling it in one spot.

How to store

These toasties are best eaten freshly made. Refrigerate any leftovers promptly in a sealed container and reheat in a pan or sandwich toaster until hot; the bread may be less crisp after storage.

Frequently asked questions