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)
Coleslaw Cabbage Mix
Whole Grain Mustard(ContainsMustard)
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.