Peameal Bacon Sliders
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Peameal Bacon Sliders
Photography by Matthew Kimura
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per piece: | - |
| cal | 207207 cal |
| pro | 11 g11g pro |
| total fat | 7 g7g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 26 g26g carb |
| fibre | 1 g1g fibre |
| chol | 21 mg21mg chol |
| sodium | 981 mg981mg sodium |
| potassium | 194 mg194mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1010 iron |
| vit A | 11 vit A |
| vit C | 22 vit C |
| folate | 1212 folate |
A classic Canadian staple becomes an instant hit in bite-size form. Mini-buns are available in many grocery stores or on special order from some bakeries. Or cut a loaf of focaccia in half through its depth to make two layers, then cut into 1-1/2-inch (4 cm) squares. Garnish these delightful little sandwiches with pickled onions and gherkins.
Ingredients
- 1 small sweet onion 1 small sweet onion or Vidalia onion
- 2 tbsp salted butter 2 tbsp salted butter
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1/2 cup sodium-reduced chicken broth 1/2 cup sodium-reduced chicken broth
- 1/4 cup maple syrup 1/4 cup maple syrup
- 1/4 cup grainy mustard 1/4 cup grainy mustard
- 2 tbsp olive oil 2 tbsp olive oil
- 2 lb peameal bacon , sliced 1/4-inch (5 mm) thick2 lb peameal bacon, sliced 1/4-inch (5 mm) thick
- 24 mini buns , or small dinner rolls24 mini buns, or small dinner rolls
- 24 gherkin pickles 24 gherkin pickles or cornichons or cocktail onions or pickled peppers
Preparation
Cut onion into 1/4-inch (5 mm) thick rings. In skillet, melt butter over medium heat; cook onion and half each of the salt and pepper until softened, about 8 minutes.
Add chicken broth; cook, stirring, until no liquid remains, 8 minutes. Set aside and keep warm.
In large bowl, combine maple syrup, mustard, and remaining salt and pepper; set aside.
In nonstick skillet, heat half of the oil over medium-high heat; cook bacon, in batches and adding more oil if necessary, turning once, until tender and golden, about 4 minutes. Cut each slice into 4 pieces. Add to maple mixture; toss to coat. (Make-ahead: Refrigerate onion and bacon mixtures in separate airtight containers for up to 24 hours. Reheat onions.)
Cut buns in half; broil, cut side up, on baking sheet until golden and toasted, about 1 minute.
In saucepan, warm bacon mixture over medium heat, 1 to 3 minutes. Stack 4 pieces bacon on each base of bun; top with onions then top half of bun. Secure with gherkin-skewered toothpick.
Add chicken broth; cook, stirring, until no liquid remains, 8 minutes. Set aside and keep warm.
In large bowl, combine maple syrup, mustard, and remaining salt and pepper; set aside.
In nonstick skillet, heat half of the oil over medium-high heat; cook bacon, in batches and adding more oil if necessary, turning once, until tender and golden, about 4 minutes. Cut each slice into 4 pieces. Add to maple mixture; toss to coat. (Make-ahead: Refrigerate onion and bacon mixtures in separate airtight containers for up to 24 hours. Reheat onions.)
Cut buns in half; broil, cut side up, on baking sheet until golden and toasted, about 1 minute.
In saucepan, warm bacon mixture over medium heat, 1 to 3 minutes. Stack 4 pieces bacon on each base of bun; top with onions then top half of bun. Secure with gherkin-skewered toothpick.
Source : Canadian Living Special Issue: Holiday Best 2009
- Keywords : Appetizers-Snacks-Hors-d'oeuvre; Appetizers; Meat-Pork; Grains; Entertaining; Christmas; Canadian; Fry; Cocktail Party; Bacon; 300 calories;
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