Ingredients for Bacon Tomato Parmesan Rolls With Rosemary Mayonnaise
- 6 slices bacon
- 6 rolls
- 1 cup baby rocket
- 1/4 cup fresh basil leaves
- 1 medium tomato
- 1/2 cup red capsicum
- 1/4 cup grated parmesan cheese
- 1/2 cup mayonnaise
- 1 tablespoon fresh rosemary
- 1 teaspoon lemon juice
- 1/4 teaspoon sea salt
- pinch black pepper
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How to Make Bacon Tomato Parmesan Rolls With Rosemary Mayonnaise
- **Make the Rosemary Mayonnaise:** In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon finely chopped fresh rosemary, 1 teaspoon lemon juice, 1/4 teaspoon salt, and a pinch of black pepper. Set aside.
- **Prepare the Rolls:** Preheat oven to 350°F (175°C). Cut the tops off 6 rolls. Gently scoop out the soft insides, leaving about a 1/4-inch border. Discard the scooped-out bread or save for breadcrumbs.
- **Cook the Bacon:** Cook 6 slices of bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove from pan and set aside on paper towels to drain excess grease.
- **Assemble the Rolls:** Spread a generous layer of rosemary mayonnaise inside each roll. Layer with 1 cup of rocket (arugula), 6 slices of cooked bacon, 1/4 cup fresh basil leaves, 1 medium tomato (sliced), 1/2 cup chopped capsicum (bell pepper), and 1/4 cup grated Parmesan cheese. Top with a little more rocket.
- **Bake (Optional):** For warm rolls, bake for 5-7 minutes, or until heated through.
- **Serve:** Replace the roll tops and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
18g
Fat
28g
Carbs
12g
