For a children's favourite, this storecupboard trio of baked beans, bacon and cheese makes a great topping on toasted muffins for a no-hassle snack or light meal. Delicious!
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4 wholemeal or white English muffins
15g sunflower spread or softened butter
400g can baked beans
8 slices Lancashire cheese (225g total weight)
12 cherry tomatoes, or baby plum tomatoes, halved
4 rindless smoked back bacon rashers, snipped into thin strips
Method Prep:15min › Cook:10min › Ready in:25min
Preheat the grill to medium-hot and line the grill pan with foil. Split the muffins in half horizontally. Put the muffin halves on the grill rack, cut side down, and toast the base of the muffins for about 1 minute. Turn over and thinly spread the cut sides with sunflower spread or butter (this helps to prevent the beans from soaking into the muffins). Grill, cut side up, for about 1 1/2 minutes or until lightly browned.
Tip the beans into a sieve over the sink and drain off some of the tomato sauce. Gently heat them in a small pan until steaming hot. Divide the beans among the toasted muffins, then top each with a slice of Lancashire cheese (make sure the surfaces of the muffins are completely covered with beans or cheese, as any exposed parts will burn).
Put 3 halved cherry tomatoes, cut side up, on top of each slice of cheese, then scatter with the bacon strips. Season with a little ground black pepper, if you like. Return the muffins to the grill and cook for 3-5 minutes or until the bacon is cooked and the cheese is melted and bubbling. Serve at once, or if serving to young children, allow to cool for a minute first.