Peameal Bacon Sandwich
with Tangy Apple Slaw
Peameal bacon sandwiches are often considered a signature dish of Toronto. Salty peameal bacon paired with a delicious coleslaw – it's a dinner dream come true!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Peameal Bacon
4 unit
Green Onion
2 unit
Gala Apple
6 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
454 g
Coleslaw Cabbage Mix
1 tbsp
Smoked Paprika-Garlic Blend
4 unit
Artisan Bun
(Contains Wheat)
4 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
2 tsp
Sugar*
1
Salt*
113
Oil*
Nutrition Values
Utensils
Instructions
Preheat your broiler to high (to toast the buns).
Wash and dry all produce.* Thinly slice the green onions. Coarsely grate the apples. Pat the bacon dry with paper towels.
In a medium bowl, whisk together the vinegar and 8 tsp mayo. Stir in the coleslaw, apples, green onions and 2 tsp sugar. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the bacon. Sprinkle over the spice blend. Cook until golden-brown, 2-3 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) (TIP: Do not crowd the pan – cook in batches if necessary.) Transfer to a plate and cover to keep warm. Set aside.
Meanwhile, cut the buns in half and arrange them on a baking sheet cut-side up. Toast in the centre of the oven until just golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Meanhwile, in a small bowl, stir together the mustard and remaining mayo.
Spread the mustard-mayo on the toasted buns and top with bacon and some apple slaw. Serve each bacon sandwich with remaining apple slaw.
