- Cook the Rudd’s Dry Cured Rashers on a BBQ or under a grill.
- Cut the baguette lengthways so it can be opened horizontally, then cut it vertically into fifths but not cut straight through. This will aid with the tearing and sharing when cooked.
- Stuff the baguette with sliced tomato, torn up mozzarella and anchovy fillets.
- Top with the grilled rasher, one slice per fifth of the baguette.
- Wrap the baguette in tin foil and bake on a BBQ or in an oven at 180ºC.
- The cheese should be really melted and the bread should be crisped.
- Tear and share for a handy, tasty, mobile snack!
- 5 Rudd’s Dry Cured Rashers
- 1 French baguette
- 5 Fillets of tinned anchovies
- 1 Large beef tomato sliced in 5 pieces
- 1 Ball of fresh mozzarella
- Tinfoil for BBQ
2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse