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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 Onions

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
Energy (kJ)2996 kJ
Calories716 kcal
Fat24 g
Saturated Fat2 g
Carbohydrate68 g
Sugar18 g
Dietary Fiber5 g
Protein51 g
Cholesterol70 mg
Sodium3251 mg
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.