Finely grate the garlic cloves until you obtain a purée and add them to the butter.
Finely chop the fresh parsley and add it to the butter and garlic.
Mix everything well, cut the baguettes in half and spread the butter mixture on both halves.
Grate some Pekorin cheese on the butter spread.
Thinly slice the ġibna roll and fill the baguette with the cheese.
Arrange the bacon slices on a clean kitchen top or chopping board, place the baguette on top, and wrap it around the baguette.
Lightly coat the bacon with your favorite bbq sauce.
Place on a baking tray lined with baking paper.
Bake in a preheated 220°c oven for 12-15 minutes or until the bacon is crisped up.