Recipes Dry Aged Bacon and Oyster Croissant Sandwich

The smokiness of Cherrywood Smoked Dry-Aged Bacon pairs well with the pan fried oysters in this decadent croissant sandwich. This recipe makes for a fancy brunch or dinner in under 30 minutes.

Dry Aged Bacon

Dry Aged Bacon and Oyster Croissant Sandwich
Serving size: 215 minutes

2 slices ones Dairy Farm Dry Aged Bacon
6 oysters
2 large croissant, slice in half
A. 80g cottage cheese
A. 1/2 tablespoon parsley, chopped
A. 2 sprig of thyme
A. 2 teaspoon lemon juice
1 clove of garlic, smash
1 tablespoon flour
Salt and pepper to taste
1/2 tablespoon olive oil

Garnish:

Handful of baby leaves
Seasonal fruit

Where to find Dry Aged Bacon

1Wash oysters gently in salt water and run under water then dry each one off with a paper towel. And thinly coat the oysters with salt, pepper, and flour.
2Cut Dry Aged Bacon in half and pan fry until crispy. Remove bacon from pan (reserve oil in pan) and place on paper towel.
3In the same pan, add garlic. Once fragrant, add oysters and fry both sides until golden.
4Wipe down the pan lightly and place croissant cut-side down to light toast.
5Combine A together and smear on croissant followed by a layer Dry Aged Bacon and oysters.