Bannock Back Bacon Sandwich Recipe

Name: Kekuli Café Coffee- West Kelownas Bannock Back Bacon Sandwich Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp fine salt; 3 tbsp cold unsalted butter, cut into small cubes; 3 tbs cold water; 1 cup milk (or buttermilk), room temperature; 1 tbs vegetable oil or butter (for skillet); 8 slices back bacon (Canadian-style), thick-cut; 8 slices mild or sharp cheddar cheese, sliced; 8 leaves romaine or butter lettuce leaves; 1 whole ripe tomato, medium; 2 tsp butter (softened) for toasting bannock; 4 tsp mayonnaise (or aioli); 2 tsp Dijon mustard (optional); 1 tsp black pepper; 0 to taste salt (to taste for tomato and lettuce)

Inspired by Kekuli Café Coffee- West Kelowna

Time45m

Serves4

Featuring our signature Bannock Back Bacon alongside crispy strips of back bacon, melted cheddar cheese, fresh lettuce, and ripe tomato.

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Ingredients

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Bannock (flatbread)

2 cups 00 bread flour

2 tsp Baking powder

1 tsp fine salt

3 tbsp cold unsalted butter, cut into small cubes

3 tbs cold water

1 cup milk (or buttermilk), room temperature

1 tbs vegetable oil or butter (for skillet)

Bacon & sandwich build

8 slices back bacon (Canadian-style), thick-cut

8 slices mild or sharp cheddar cheese, sliced

8 leaves romaine or butter lettuce leaves

1 whole ripe tomato, medium

2 tsp butter (softened) for toasting bannock

4 tsp mayonnaise (or aioli)

2 tsp Dijon mustard (optional)

1 tsp black pepper

0 to taste salt (to taste for tomato and lettuce)

Method

Bannock (flatbread)

Make the dough

In a large bowl whisk together the flour, baking powder, and salt until well combined.

Add the cold cubed butter into the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.

Stir in the cold water and the cup of milk/buttermilk gradually until the dough just comes together. Do not overwork – it should be slightly shaggy but hold when pressed. If too dry, add up to 1 tablespoon more milk; if too wet, add a teaspoon of flour.

Turn the dough out onto a lightly floured surface and gently pat or roll into a 1/2-inch (about 1.2 cm) thick round. Cut into 4 equal rounds (for 4 sandwiches).

Cook bannock

Heat a heavy skillet or cast-iron pan over medium heat and add 1 tablespoon oil or butter. When shimmering, add the bannock rounds (do not overcrowd). Cook 4–5 minutes per side until golden brown and cooked through, pressing gently with a spatula to ensure even contact. Reduce heat slightly if outsides brown too quickly and centers remain doughy.

Transfer cooked bannock to a rack or plate and let cool slightly. While still warm, lightly spread softened butter on the cut sides for extra flavor and to help toast when assembling.

Bacon & sandwich assembly

Cook back bacon

Place a large skillet or griddle over medium-high heat. Lay the back bacon slices in a single layer (work in batches if needed). Cook 3–4 minutes per side until edges crisp and slices are cooked through. For extra crispness, render a bit longer, flipping as needed. Drain on paper towels.

While the bacon cooks, slice the tomato into 1/4-inch thick rounds and season lightly with salt and a pinch of black pepper.

Lightly toast the buttered cut sides of the warm bannock in a clean skillet or under a broiler for 1–2 minutes until just golden and warmed through.

Assemble sandwiches

Spread 1 teaspoon mayonnaise on each bottom bannock round and 1/2 teaspoon Dijon mustard on the top round (if using). Place two slices of cooked back bacon on each bottom round.

Top the bacon with two slices of cheddar cheese per sandwich while the bacon is still hot so the cheese starts to melt. Add 2 leaves of lettuce and 2 tomato slices per sandwich on top of the cheese.

Season the tomato/lettuce lightly with additional black pepper and salt to taste. Finish with the top bannock round, cut sandwich in half if desired, and serve immediately while warm.

Serving suggestions

Serve with pickles, a side salad, or fries. For a saucier option, substitute aioli for mayonnaise or add a smear of relish. Leftover bannock can be reheated in a skillet to refresh crispness.