The classics

Sometimes in this crazy world, where people are frying chicken in ramen noodle dust and mixing sriracha in their mayo every chance they get, the heart cries out for simpler flavours. Classic flavour combinations that we all know and love. Like basil and tomatoes, peanut butter and jelly, and apples and cinnamon. There's a reason why classic flavour combinations become the classics. It's because they work, they're timeless and delicious.

In this case we're talking goat's cheese, honey and thyme, teamed up with bacon and rocket. A little bit nineties, but no less tasty. The salty goat's cheese is balanced by the sweetness of the honey and pears, peppery rocket, earthy thyme, and the delightful bacon rasher, who just makes everything more fun every time he comes to the party (I don't care what the World Health Organisation says).  

Recently I made a version of this sandwich for Free Coffee Friday down at Huffer and someone remarked to me that it tasted like a Caesar salad. Which ain't a bad thing at all. For that version I didn't roast the pears at all, instead leaving them raw and just whipping the honey and the thyme through the goat's cheese. Resulting in a crisper, fresher tasting sandwich. 

You can assemble the sandwich and then chuck it in a sandwich press if you like. At the end of the day you can do whatever you want, it's your sandwich. 


Makes 4 

4 pears, cored and sliced

2 sprigs of thyme

2 teaspoons of runny honey 

8 rashers of bacon 

Big handful of rocket 

One packet of spreadable goat's chevre (I used Chavrie, it comes in a 150 gram log or triangle shaped box)

One loaf of sourdough, rye or nice grainy bread (I love Wild Wheat's kumara sourdough for this)


  • Pre heat your oven to 180c 
  • Pull the leaves off your thyme sprigs and sprinkle over the pear slices on a roasting tray. Drizzle with honey and roast in the oven for 15 minutes, until soft. 
  • Cook your bacon however you like, but make sure it's nice and crispy. 
  • Lightly toast your bread. Spread all slices with goat's chevre, then layer with pears, bacon and rocket.