QUICK WINS
Loaded Bacon, Tomato and Cheese Mousetraps
Crispy toast loaded with aioli, bubbling cheese, bacon and tomato.
EASY
15 MINS
MAKES 6
ABOUT THE RECIPE
Mousetraps will always make me think of Dad. He made them with aioli instead of butter and ruined all other versions for me. The garlicky base melts into the toast, the cheese bubbles, and the bacon-tomato situation does exactly what it needs to do. Simple, nostalgic, still completely delicious.
THE RECIPE
Ingredients
6 slices white sandwich bread
3 tbsp whole egg aioli
1½ cups grated tasty cheese
1½ tomatoes, finely diced
3 rashers streaky bacon, finely diced
¼ onion, very finely diced
To Serve
1 tbsp finely chopped flat leaf parsley
Method
1.
Preheat your oven grill to high and line an oven tray with baking paper. Position a rack in the upper third of the oven.
2.
Toast the bread in a toaster until lightly golden.
3.
Place the toast on the lined tray and spread each slice with ½ tbsp aioli. Sprinkle over ¼ cup of the cheese, then evenly distribute the tomato, bacon and onion across each slice.
4.
Place under the grill for 3 to 5 minutes, or until the cheese is melted and bubbling and the bacon is lightly golden.
5.
Cut each mousetrap in half diagonally, scatter with parsley, and serve immediately.
SAMANTHA'S NOTES
Toast the bread first
Dice everything finely
Watch the grill
Keep the tomato, onion and bacon small so they spread evenly, cook quickly and stay put. Large pieces tend to fall off or stay a bit awkward under the grill.
Grills move fast, and mousetraps can go from golden to overdone quickly. Start checking around the 3 minute mark and pull them once the cheese is bubbling.
Lightly toast the bread before adding the toppings. It keeps the base crisp and gives the cheese, bacon and tomato somewhere sturdy to land.
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