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Peameal Bacon Sandwich

Peameal Bacon Sandwich

with Tangy Apple Slaw

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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!

Allergens:Egg/OeufMustard/MoutardeSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Peameal Bacon

4 unit

Green Onion

2 unit

Gala Apple

6 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

454 g

Coleslaw Cabbage Mix

1 tbsp

Smoked Paprika-Garlic Blend

4 unit

Artisan Bun

(ContainsWheat/Blé)

4 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

2 tsp

Sugar*

1

Salt*

113

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories757 kcal
Fat38 g
Saturated Fat5 g
Carbohydrate62 g
Sugar16 g
Dietary Fiber6 g
Protein31 g
Cholesterol22 mg
Sodium1957 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Paper Towel
Whisk
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!)

5

Meanhwile, in a small bowl, stir together the mustard and remaining mayo.

6

Spread the mustard-mayo on the toasted buns and top with bacon and some apple slaw. Serve each bacon sandwich with remaining apple slaw.