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40 mins
Bacon, Squeak and Cheese Roll Recipe

Bacon, Squeak and Cheese Roll

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again

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Bacon, Squeak and Cheese Roll - the best of English street food shoved inside a soft bread roll. This bacon, bubble & squeak and cheese butty just oozes with the flavour of roast dinner leftovers, melting Cheddar cheese and crispy bacon, and is best eaten with lashings of ketchup (brown sauce or Levi Roots Reggae Reggae Sauce works particularly well with this great combination) If you have enough left-over vegetables like potatoes, cabbage, sprouts, carrots, you can have these delicious rolls ready in less than half-an-hour. Otherwise it doesn't take long to cook a few spuds!!

      Preparation Time: 10 Minutes

      Cooking Time: 30 Minutes

Ingredients for Bacon, Squeak and Cheese Roll

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 medium
potatoes (about 1lb - 450g)
3 - 4 oz
savoy cabbage or other greens
spring onions
1 tablespoon
wholegrain mustard
floury white baps (soft bread rolls)
8 rashers (slices)
Cheddar cheese slices

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Bacon, Squeak and Cheese Roll

  1. Peel the potatoes, cut into small pieces about 1" (2cm) across, rinse in cold water then boil in salted water until soft (about 15-20 minutes). Meanwhile, roughly chop the cabbage and boil in salted water until tender (about 10 minutes). When cooked, drain both vegetables.
  2. Mash the potatoes, chop the cabbage until it is just small pieces then mix with the two together. Finely chop the spring onions and stir these in, along with the mustard. Make sure everything is well mixed then taste, season well, taste again and form into 4 burger shaped rounds about ½" - 1" (1 - 2 cm) thick.
  3. Heat a little oil in a frying pan and fry the bubble-and-squeak cakes until golden and crisp on each side. Meanwhile, grill (broil) the bacon. Split the buns, lay a slice of cheese on the base of each and place under the grill (broiler) to let the cheese melt slightly. When melted, add a bubble & squeak cake on top, then add the bacon and lashing of sauce. Top with the other half of the bun, grab plenty of napkins and eat, with fervour!

If you have left over vegetables like sprouts, carrots, peas etc, all of these can be added to the potato mix. Almost any vegetable can go into a bubble and squeak mixture.
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Reviews of Bacon, Squeak and Cheese Roll

Rating 5 out of 5 - Many cooks will make this recipe again June 03 2014
You're right when you say this is comfort food (or did I just say that!). This is brilliant. Lashings and lashings of Levi Roots Reggae Sauce and it's a meal fit for a ... er ... for a lover of good old British street grub (which is rare here in Minnisota where I currently live!). Brilliant combination and uses up all the leftover veggies!
(2 reviews)

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