This sandwich grew from a saganaki burger I had at 1000 £ Bend (Melbourne). I was a bit pissy at the time, but that burger changed saganaki for me. It came with bacon, beer and was handed to me by a total babe.
Chunky dip - I use the spicy capsicum cashew one
Saganaki cheese - I prefer kefalograviera, but any salty hard table cheese will do.
- Prepare salad items, and if the cheese is thick cut it to be between half and one cm thick. If you are adding bacon, cook this first. Simply wipe bacon fat out of pan with paper town when done.
- Fry the cheese dry in a pan over medium heat, both sides, fliping once. Meanwhile assemble sandwich in order shown, but reserve avocado for top layer.
- Cheese is done when it is soft and has a darkened crusted covering.
- Add cheese to sandwich and top with the avocado.
Brilliant with a pale ale.