Naan Bacon Butty with Spicy Chutney


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Feeds people - Ready in 30  minutes

A British breakfast staple with an Indian twist

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  • 6 Co-op Irresistible smoked streaky bacon rashers

  • 3 tbsp Co-op brown sauce

  • ½ small red onion, finely chopped

  • 1 tbsp finely chopped coriander, plus leaves to garnish

  • ½ green chilli, deseeded and finely chopped, plus extra to serve

  • 2 Co-op plain naan breads

  • 50g Co-op light soft cheese

  • Handful rocket or baby leaves


  1. Preheat the oven to 220°C/fan 200°C/gas 7, then arrange the bacon in a single layer on a baking tray lined with greaseproof paper and cook for 12-15 mins, until crisp

  2. Mix together the brown sauce, red onion, chopped coriander and chilli in a small bowl, then set aside

  3. Just before the bacon is ready, toast the naans in a toaster or griddle pan, until golden

  4. To assemble, cut each naan in half and spread over the soft cheese

  5. Top with the salad leaves, bacon, a spoonful of the brown sauce mixture, plus the extra coriander and chilli

  6. Sandwich together with the rest of the naan and serve