You will need
1 short French loaf
Ina Paarman’s Sun-dried Tomato Pesto
½ cup grated cheddar cheese
Ina Paarman’s Garlic Pepper Seasoning
250 g rindless streaky bacon
Method
Slice the French loaf in half lengthways.
Spread the Pesto generously over the two cut sides of the bread. Season lightly with Garlic Pepper and top with grated cheese.
Put the bread halves back together again.
Top and tail the bacon slices to let them overlap slightly on greaseproof paper. Cover with a second length of paper. Roll over the paper with a rolling pin to flatten and spread the bacon.
Remove the top sheet of paper and place the bread, seam side up, along the side closest to you. Roll the bread up with the bacon, use the paper to help. Peeling the paper away as you roll. Refrigerate, covered with the paper, until needed.
Braai over medium coals, best side down, until crispy and brown – turn and braai the other side.
Cut into nice thick 3-4cm slices and serve.
