Bloody Mary

I couldn’t think of a better way to brunch than this Bloody Mary melted cheese sandwich. Made with a Bloody Mary relish that will wake up your taste buds, it is perfectly matched with salty bacon and gooey cheese that is bound to cure any hangovers from the weekend.

  1. Finely dice the onion and heat olive oil into a fry pan on a low to medium heat. Saute the onions for 5 minutes or until soft and translucent.
  2. Crush the garlic, chop the red chilli and grate the ginger. Add the garlic, chilli and ginger for 1 minute, stirring continuously.
  3. Add the tinned tomatoes, red wine vinegar, Worcestershire sauce and brown sugar and bring to a simmer.
  4. Reduce the sauce until it is thick and jam like. At this stage, taste the relish. Add the lemon juice, Tabasco, salt and pepper to taste. You may also add more red wine vinegar if it needs more acidity.
  5. Meanwhile, cut the sourdough into slices and butter both sides of each slice. Finely slice the spring onions.
  6. Heat a pan to a high heat and drizzle with olive oil. Fry the bacon until crispy on both sides.
  7. To assemble, spread a generous amount of the relish on one half of the bread. Top with the cooked bacon and grate the cheese on top. Garnish with the sliced spring onions and place the other half of the sourdough on top. Season lightly with salt and pepper.
  8. Heat a pan to a medium heat and place the assembled sandwiches on the pan. Cook the sandwiches on two minutes on each side, or until the cheese is melted and oozing.
  9. For the Bloody Mary Cocktail, combine all the ingredients and stir together.
  10. Get stuck in.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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