Ingredient List Print Recipe
- 30 oz slab bacon
- Jalapeño Jelly (recipe below)
- Vinegar Slaw (recipes below)
- Hot dog buns
- 3/4 pound jalapeno peppers
- 1/4 pound serrano peppers
- 2 cups cider vinegar
- 6 cups sugar
- 2 oz pectin powder
- 2 pounds green cabbage, finely shredded
- 1/4 cup minced parsley
- 1 1/2 cups grated carrots
- 1 tablespoon salt
- 1/4 cup sugar
- 1/4 cup maple syrup
- 1 teaspoon salt
- 3/4 cup safflower oil
- 1 teaspoon dry mustard
- 4 teaspoons fennel seed, toasted and ground
- 1 teaspoon celery seed
- 1 1/2 cup cider vinegar
The Perfect Bacon Sandwich
Everyone loves bacon, so I’ve devised a way to make it the star of the meal. I mean, what could be better than a thick slice of crispy belly bacon in a buttered bun? Topped with a vinegar-y slaw to compliment the rich meat, it’s a perfect sandwich. And if you don’t feel like frying the bacon yourself, try one at Andrew Zimmern’s Canteen at Target Field (located next to Hrbek’s on the main concourse behind home plate).
SERVINGS: MAKES 6 SANDWICHES
To Make the Bacon Sandwich
Portion the bacon into 6 equal strips, roughly 5 ounces a piece.
Cook the bacon in a cast iron frying pan over medium heat until crispy, about 10 minutes per side, making sure the fat is rendered.
Butter the hot dog buns on all sides. Toast or griddle the buns, do not open or you risk splitting the bun and having it falling apart.
Place the bacon in the toasted bun. Spread 2 tablespoons of jalapeño jelly on the meat. Top with 1/2 cup of coleslaw.
SERVINGS: ABOUT 5 CUPS
Remove stems and seeds from serranos and jalapeños, and discard them. Puree in a blender with 1 cup of the vinegar.
In a large saucepan, combine the puree with the remaining cup of vinegar and the sugar. Bring to a boil and let boil for 10 minutes, stirring constantly.
Stir in the liquid pectin and return to a boil. Boil for 1 minute more and remove from heat. Skim off any foam. Chill and refrigerate.
In a saucepan over medium heat, combine ingredients for the dressing; bring to a boil. Simmer, stirring, until sugar is dissolved. Cool and refrigerate.
In a large serving bowl, combine the shredded cabbage, parsley, grated carrot and 1 tablespoon of salt. Mix with about 2 cups of the dressing and toss.
Portion 1/2 cup per sandwich.
Photograph by Madeleine Hill.
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