Peameal Bacon Sandwich with Maple Mustard Slaw
Crisp peameal bacon, fried and served on toasted bun with a quick maple‑mustard slaw, ready in under 30 minutes for a satisfying Canadian classic.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Whisk together maple syrup, Dijon mustard, apple cider vinegar, salt and pepper; toss with cabbage and carrot, then set aside to mingle while you cook the bacon.
-
Step 2 of 4
Heat a non‑stick skillet over medium‑high heat and add the peameal bacon slices; fry 2–3 minutes per side until golden and just crisp around the edges.
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Step 3 of 4
While the bacon cooks, butter the cut sides of the buns and toast them cut‑side down in a clean pan over medium heat until lightly browned, about 1 minute.
-
Step 4 of 4
Assemble each sandwich by spreading a spoonful of slaw on the bottom bun, topping with two slices of bacon, and finishing with a sprinkle of chives if using.
Notes from the kitchen
If peameal bacon is unavailable, substitute with thick‑cut back bacon and brush with a little maple syrup before frying.
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