Roti John Redux

Regular readers would know by now that I have been striving to finish the big bag of Basics Mince that I have in my freezer. Since we are due to move out of our current flat soon I have also been reluctant to buy groceries, and have been trying to get by with whatever little is left in our kitchen.

My most recent find is a Sainsbury's Basics part-baked baguette that I had left forgotten. The first idea that came to mind that involved both this and mince was Roti John, which I covered some time ago. In the interest of variety though, I decided to take a different approach, baking the baguette sliced in half, topped with the already cooked mince drenched in egg.

This turned out well, and probably is slightly healthier than if I were to fry it. The idea could perhaps be taken even further and done on a barbecue, although I only have vague memories of seeing the hawkers back home doing this at their stalls.