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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 Onions

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
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.