Peameal Bacon Sliders
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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.
Servings: 24
Ingredients:
Peameal Bacon Sliders
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per piece: | - |
| cal | 207 |
| pro | 11 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 26 g |
| fibre | 1 g |
| chol | 21 mg |
| sodium | 981 mg |
| potassium | 194 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 10% |
| vit A | 1% |
| vit C | 2% |
| folate | 12% |
Suggested Recipes
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1 small sweet or Vidalia onion
2 tbsp (25 mL) salted butter
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) sodium-reduced chicken broth
1/4 cup (50 mL) maple syrup
1/4 cup (50 mL) grainy mustard
2 tbsp (25 mL) olive oil
2 lb (1 kg) peameal bacon, sliced 1/4-inch (5 mm) thick
24 mini-buns or small dinner rolls
24 gherkins, cornichons, small pickled peppers or cocktail onions
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
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