200g D’Orsogna Maple Glazed Ham

4 rashers of D’Orsogna Maple Smoked Bacon

2 Perfection Fresh Kumato’s, sliced

Salt to Taste

1/3 cup mayonnaise

1 teaspoon fresh orange juice

1/2 orange, zested

4 half-inch thick slices of bread

1/2 avocado, sliced

4 pieces of butter lettuce

2 tablespoon of Three Threes Spreadable Pickles

Preheat the oven to 165°C.

Place bacon strips on a lined sheet tray and bake it till crispy, approximately 8-10 minutes.

While the bacon is in the oven, sprinkle kumato slices with salt and lay them on a paper towel to drain.

Combine the mayonnaise, orange juice and zest in a small bowl.

Spread a thin layer of orange mayonnaise on each piece of bread.

Working in batches, place the bread mayonnaise-side down on a large skillet over medium-high heat and sear until crisp and golden brown.

Remove the bread and place on a clean surface, browned side down until ready to use.

When the bacon is ready, transfer it to a paper towel-lined plate to drain.

Strain the rendered bacon fat from the sheet tray through a fine sieve over a small bowl. Cover and chill for later use.

To assemble, spread a thin layer of orange mayonnaise on the untoasted sides of the bread. Layer the Kumato, bacon, avocado, Three Threes Spreadable Pickles and lettuce, top with the remaining slice of bread. Slice the sandwich in half and serve warm.