Bacon & orange marmalade mozzarella sarmie with jalapeño hummus


Delicious jalapeño and beetroot hummus with a touch of garlic adds a creamy texture to this loaded sarmie.


200g Eskort Streaky Bacon

100g mozzarella cheese, sliced

60ml (¼c) orange marmalade

4 slices sourdough bread

handful of mixed lettuce

Jalapeno hummus

60ml (¼c) Jalapeño peppers, chopped

250ml (1c) beetroot, cooked

30ml (2T) olive oil

1 garlic clove garlic, chopped

zest and juice of 1 lemon

salt and freshly ground pepper



  • Place the mozzarella slices in a small bowl and cover with the orange marmalade. Keep in the fridge until needed.
  • In a frying pan over medium heat, fry the bacon until crispy.

Jalapeno hummus Place all the ingredients in a food processor and blend until smooth.

  • Apply a generous amount of hummus to the bread slices.
  • Add the lettuce, bacon and mozzarella slices.
  • Serve the sarmie with a selection of picnic snacks.

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