Bacon Naan Roll Kit Recipe

1. Cook the bacon

Heat a large nonstick skillet or griddle over medium heat. Lay bacon slices in a single layer (work in batches if necessary). Cook until edges are crisp and fat is rendered, about 6–8 minutes, turning occasionally for even browning. For chewier bacon, cook 1–2 minutes less; for crispier bacon, cook a bit longer. Transfer cooked bacon to a paper towel–lined plate to drain.

2. Warm the naan

Brush both sides of each naan lightly with 3 tbs melted butter. Warm the naan on the same skillet over medium-low heat for about 30–45 seconds per side until pliable and lightly golden. Alternatively, warm in a 350°F (175°C) oven for 4–6 minutes wrapped in foil.

3. Assemble the rolls

Lay one warmed naan flat. Spread about 1 tbs of the mustard-maple sauce (see next section) down the center of the naan. Top the sauce with a small handful (about 1/2 cup) of spinach, a few slices of tomato and about 2–3 slices of bacon (depending on naan size). Sprinkle roughly 1/2 cup shredded cheddar evenly over the bacon. Add a few thin slices of red onion and a sprinkle of cilantro if using. Fold one short edge of the naan over the fillings and roll tightly into a cylinder. If desired, secure with 1–2 toothpicks. Repeat for remaining naans.

4. Finish and melt cheese (optional)

If you prefer the cheese melted and a slightly crisp exterior, place assembled rolls seam-side down on a baking sheet and pop under a preheated broiler or in a 400°F (200°C) oven for 3–5 minutes until the cheese is melted and the bread edge is lightly golden. Watch closely to avoid burning. Alternatively, return seamside-down to the skillet over low heat for 2–3 minutes to seal and melt cheese.

5. Whisk together 3 tsp Dijon mustard, 2 tsp maple syrup, 3 tbs mayonnaise, 1 tsp apple cider vinegar, 1/4 tsp black pepper and 1/4 tsp salt in a small bowl until smooth and emulsified. Taste and adjust seasoning — add more maple for sweetness or more mustard for tang. Keep at room temperature until assembly.

6. If making ahead, wrap individual rolls tightly in foil and refrigerate for up to 24 hours. To reheat from chilled, unwrap and warm in a 350°F (175°C) oven for 10–12 minutes or in a skillet over medium-low heat until heated through and cheese is melted. Use toothpicks to secure rolls while reheating if needed.