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 and Oyster Croissant Sandwich

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


  • Handful of baby leaves
  • Seasonal fruit
  • 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.

This recipe is made using
Jones Dairy Farm Dry-Aged Bacon

Dry-Aged Bacon

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