4 slices sandwich bread (cut into half)
4 slices streaky bacon
5 tbsp whole kernel corn
6 tbsp shredded mozzarella cheese
1 egg (beaten)
2 tbsp unsalted butter
- Make cheesy corn by adding whole kernel corn and shredded mozzarella cheese in a bowl. Stir to combine and set aside.
- Brush the bread with beaten egg on both sides, put ¼ portion of the cheesy corn on top, cover with another piece of bread and roll it over with bacon strips. Repeat the process for the remaining ingredients.
- Heat up a non-stick skillet with 2 tbsp of unsalted butter.
- Add in the bacon rolled bread. Cover for a minute to melt the cheese and cook the other sides until golden brown.
- Remove and serve.