Ingredients Serves 4
1 Divide the scamorza between the pieces of Breydel bacon, placing two thin slices on each. 
2 Next, roll the stuffed bacon around the chorizo and brush with olive oil. 
3 Cook for 15 minutes in a closed barbecue (moderate heat). 
4 While waiting, prepare the barbecue sauce. Mix together the mayonnaise, ketchup and mustard, before finely chopping the shallot and adding it to the mixture. 
5 Season with salt and pepper, give it a good stir and add some fresh oregano. 
6 Next, add a splash of Kasteel Rouge and mix well. 
7 Toast the baguettes briefly on the grill. 
8 Chop the lettuce and tomato. 
9 Take the baguettes and chorizo sausages off the grill. Top the baguettes with the lettuce, tomato, Kasteel Rouge sauce and crispy onions. Enjoy! 
Where to buy
In-store
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