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.
White Wine Vinegar(ContainsSulphites/Sulfite)
Coleslaw Cabbage Mix
Whole Grain Mustard(ContainsMustard/Moutarde)
Wash and dry all produce. Thinly slice the green onions. Coarsely grate the apple.
In a medium bowl, whisk 2 pkg mayonnaise (double for 4 people) and vinegar. Stir in the coleslaw, sugar, apple and green onions. 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 with the spice blend. Cook until golden-brown, 2-3 min per side. (TIP: Do not crowd the pan – work in batches if necessary.) Transfer to a plate, covering with foil to keep warm.
Cut each roll in half. Arrange the rolls, cut-side down, in the same pan. Cook until golden and toasted on the bottom, 2-3 min. (TIP: If your pan is smaller, toast the buns in batches.)
ASSEMBLE In a small bowl, stir the remaining mayo with the mustard. Spread the mustard-mayo on the toasted rolls. Top with bacon and apple slaw.
Serve each peameal bacon sandwich with remaining apple slaw.