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Maple back bacon sandwich with homemade coleslaw

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Preparation: 
15 minutes
Cook time: 
10 minutes
Portions: 
1 sandwich
Ingredients: 

BACON
5 slices Bleu-Blanc-Cœur maple back bacon*

HOMEMADE COLESLAW
2 cups mixed grated cabbage and carrots (2 parts cabbage, 1 part carrots)
1 tbsp. fresh lemon juice
Chopped green onions, to taste
2 tbsp. mayonnaise
1 tbsp. whole-grain mustard
2 tbsp. plain yogurt (2%)
1 tsp. honey
Sea salt and black pepper to taste

SANDWICH
2 slices Belgian country bread
5 slices cooked Bleu-Blanc-Cœur maple back bacon
3 tbsp. homemade coleslaw
2 or 3 thin tomato slices
Iceberg lettuce

Preparation: 

BACON
1. Arrange the back bacon on a baking sheet lined with parchment paper. Bake for 10 minutes at 200°C (400°F).
2. Pat with paper towels and let cool.

HOMEMADE COLESLAW
1. Combine grated cabbage and carrots, lemon juice and green onions.
2. Place the mayonnaise, mustard, yogurt, honey, salt and pepper in a bowl and stir to combine. Add to the cabbage mixture and toss to coat thoroughly.

SANDWICH
1. Top a slice of bread with (in order) bacon, coleslaw, tomatoes and lettuce. Top with the other slice of bread. Bon appétit!

 
CHEF’S NOTE
Bleu-Blanc-Cœur back bacon is ready to eat. Triple your pleasure and eat it as is, warmed or grilled

*Made from flaxseed-fed, antibiotic-free Quebec pork, our Bleu-Blanc-Cœur maple back bacon has less fat than regular bacon, and it’s a delicious source of Omega-3.