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15-Minute Bacon and Cheese Flatbreads
Smoked bacon medallions and sliced Red Leicester — 100g across four flatbreads — fold inside small pre-made flatbreads before going into a dry skillet. The pan presses the flatbread flat as it toasts, melting the cheese and crisping the outside in under 15 minutes for all four servings. Red Leicester melts evenly and has a sharper, nuttier flavor than standard cheddar, which comes through against the smoky bacon. Three ingredients, no oil needed.
Equipment
- Skillet
Ingredients
- 8 smoked bacon medallions
- 4 slices (100g) Red Leicester cheese
- 4 small, folded flatbreads
Instructions
- 1Coat a large frying pan with spray oil and place it over medium heat. Cook the smoked bacon medallions for 3 to 4 minutes per side until they're fully cooked and crisp.
- 2Transfer the bacon to a plate and carefully wipe the inside of the pan clean using a paper towel. Wiping the pan prevents leftover bacon fat from burning during the next step.
- 3Tuck the cooked bacon and slices of Red Leicester cheese inside the folded flatbreads. Return the assembled flatbreads to the pan and toast them for 1 to 2 minutes on each side until the bread turns crispy and the cheese melts completely.
Notes
- Serving: Pair with chopped fresh fruit for a light morning meal, or add baked hash browns and sliced avocado for a heartier brunch.
- Best results: Enjoy these immediately after cooking while the cheese is still hot and gooey.
- Swap: If you can't find Red Leicester, sharp cheddar or Gouda makes a great substitute.
Recipe Details
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