The Salma Hayek

October 12, 2015 (Last Updated: January 11, 2019)

What else do you call a beautiful Mexican?

The Salma Hayek

By Richard Bosman Serves: 4
Cooking Time: 20 mins


  • 4 pretzel rolls/burger buns
  • 125g cream cheese
  • 2 spring onions, chopped
  • 4 large lettuce leaves
  • 1 tomato, thinly sliced
  • 320g dry-cured bacon, grilled until crispy
  • 1 avocado, peeled, pitted and sliced
  • Bacon on Bree Taco Sauce (alternatively, see Cook’s tip), to drizzle
  • 4 pickled jalapeño chillies



Cut the rolls in half and toast the tops and bottoms under a grill.


Spread the cream cheese onto the bottom halves of each roll. Sprinkle with the spring onion. Top with a lettuce leaf and 2 tomato slices. Add a portion of cooked bacon and top with some avo slices. Drizzle with taco sauce and serve with a pickled jalapeño.

Cook’s tip: We make our own taco sauce at Bacon on Bree, but you can improvise at home with 100ml tomato sauce to which you add 5ml (1 tsp) cumin, a pinch oregano, 30g mustard and 10ml (2 tsp) Worcestershire sauce.



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