Bacon Jam & Crispy Chicken Buttie

Time 60 min
Difficulty Easy
Serves 4


Tegel Take Outs Nashville Style Tenders 500g


  • 8 Tegel Take Outs Nashville Tenders
  • 8 slices thick white bread
  • 4 tablespoons mayonnaise
  • 4 tablespoons HP sauce
  • 4 rashers bacon

For the bacon jam:

  • 250g bacon, finely diced
  • ½ white onion, finely diced
  • 1 clove garlic, crushed
  • 3 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons white vinegar
  • ¼ cup stock or water


  1. To make the bacon jam, fry the bacon in a large fry pan over a medium high heat until crispy and golden. Remove from the pan with a slotted spoon leaving the fat in the pan.
  2. Lower the heat and add the onion and garlic. Cook until fragrant and beginning to caramelise.
  3. Add the bacon back to the pan with the garlic, brown sugar, maple syrup, vinegar and stock or water. Cook slowly on a low heat for 15-20 minutes, until thick and syrupy. Set aside to cool.
  4. Cook the Nashville Tenders as per packet instructions.
  5. Grill the bacon rashers for 8 – 10 minutes in a hot pan, until crisp and golden.
  6. To assemble the butties, spread four pieces of bread with the mayonnaise, top with the Nashville Tenders, a rasher of bacon and spoon over the bacon jam. Spread the remaining four slices of bread with the HP sauce and place on top. Serve immediately. 

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