Wrestler's Naan Roll Recipe

Preheat and cook bacon

Preheat oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top. Lay the 12 slices of smoked streaky bacon on the rack in a single layer. Bake 12–15 minutes until edges are crisp but not brittle. Remove and transfer to a plate lined with paper towel to drain. Keep oven on for warming naan later.

Cook sausages

While bacon cooks, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Prick each of the 6 pork sausages a couple of times to prevent bursting. Add sausages and cook, turning occasionally, about 10–12 minutes, until nicely browned and cooked through (internal temperature 70°C / 160°F). In the last 2 minutes, add 1 teaspoon black pepper and 1 teaspoon coarse sea salt to the pan and toss so seasoning adheres. Remove sausages to a cutting board and let rest 5 minutes, then slice each sausage lengthwise or into 2–3 long pieces for rolling.

Fry eggs runny-yolked

Wipe out the skillet, add 1 tablespoon butter and set over medium-low heat. Carefully crack 4 large eggs into the skillet, spacing them to fit four naans later (or cook in batches). Cook for 2–3 minutes until whites are set but yolks remain runny. If you prefer slightly set edges on the yolk, cover the pan for 15–20 seconds. Season lightly with a pinch of salt and 1/2 teaspoon black pepper. Remove eggs gently with a spatula and set on a plate.

Melt cheese

Return eggs briefly to pan on low heat and sprinkle 1 cup grated cheddar over them or place cheese on naan when assembling so it melts from the warm meats. Alternatively, after assembling, warm completed rolls in the oven 3–4 minutes to fully melt the cheese.

Warm and butter naans

Brush each naan lightly with 1 tablespoon melted unsalted butter (reserve remaining butter for finishing). Place naans on a baking sheet and warm in the preheated 200°C (400°F) oven 3–4 minutes until pliable and lightly golden. Remove.

Combine remaining melted butter with garlic powder and smoked paprika; brush lightly over warmed naans for flavor.

Lay one warmed naan flat. Sprinkle about 1/4 cup grated cheddar down the center (so total 1 cup spread across 4 naans). Arrange 3 slices of the roasted bacon lengthwise across the cheese, then place 1–2 sliced sausage pieces on top. Carefully place one fried egg with runny yolk in the center. Scatter some sliced spring onions (about 1 thinly sliced stalk per roll) and 1 teaspoon pickled jalapeños if using. Sprinkle with a pinch of extra black pepper and chopped coriander and parsley (about 1 teaspoon each per roll). Squeeze a lemon wedge over if desired and add a few drops of hot sauce.

Fold one long edge of the naan over the filling, tuck in the sides and roll tightly into a substantial cylindrical roll. Brush outside lightly with remaining melted butter mixture. Repeat for remaining naans.

To finish and ensure cheese is melted and roll is warmed through, place assembled rolls seam-side down on the baking sheet and warm in the oven 3–5 minutes until heated through and cheese melted. Alternatively, press in a hot dry skillet for 1–2 minutes per side to crisp the exterior.

Slice each roll in half on the bias if desired, exposing the runny yolk. Serve immediately with extra lemon wedges and hot sauce on the side.