Braaied Bacon Bread

Something new and a good way to stretch the meat offering at a braai or lunch.


  • 1 short French loaf
  • Ina Paarman's Olive Pesto
  • Ina Paarman's Garlic Pepper Seasoning
  • 250 g rindless streaky bacon

Slice the French loaf in half lengthways.

Drizzle the Pesto generously over the two cut sides of the bread. Season lightly with Garlic Pepper.

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 long 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.

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