• 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.