Twyla Sorrells's Recipe

Bacon Sandwiches

Category: Sandwiches

Makes 2 Sandwiches

4 slices "Health Nut" bread (any whole grain bread will do)
8 slices thick bacon
1 1/2 - 2 cups coleslaw mix (or shredded cabbage)
1 - 2 Tablespoons dried minced onion
Tarter Sauce
Prepared Mustard
Butter for toasting bread

Cook the bacon to your preferred standard in the fashion you most choose. I like mine baked or broiled as opposed to fried, and I prefer chewy rather than crisp so this is how I prepared the sandwiches.

Drain, reserving about 2 Tbsps. drippings. Set aside.

Pour the bacon drippings into a preheated skillet (if you did not fry it in a skillet, in which case simply use your pan as is after frying the bacon). Put the coleslaw mix/cabbage and dried onion into the hot grease and sauté until almost overcooked; about 5 minutes. Quickly remove from heat to prevent scorching and pour onto a plate. Set aside.

Pour off any excess fat from the pan, then put about a pat of butter into it, giving it a few seconds to melt, then toast the bread on both sides, adding more butter if needed or desired. Place onto serving plates, then top as follows.

Smear the first side with tarter sauce. Then top with the cooked cabbage, and then top with 4 slices of bacon, halved if you like. Finally, drizzle slightly with your favorite mustard and top with the other slice of bread.

Serve warm with chips or your favorite sandwich go-beside.