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Peameal Bacon Sandwich

Peameal Bacon Sandwich

with Apple-Mustard 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 Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Peameal Bacon

2 unit

Green Onion

1 unit

Gala Apple

3 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Coleslaw Cabbage Mix

½ tsp

Paprika-Garlic Blend

2 unit

Kaiser Rolls

(ContainsWheat/Blé)

2 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

Oil*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories716 kcal
Energy (kJ)2996 kJ
Fat24 g
Saturated Fat2 g
Carbohydrate68 g
Sugar18 g
Dietary Fiber5 g
Protein51 g
Cholesterol70 mg
Sodium3251 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
Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Thinly slice the green onions. Coarsely grate the apple.

2

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.

3

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.

4

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.)

5

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.

6

Serve each peameal bacon sandwich with remaining apple slaw.