Toasted Canadian Peameal Bacon and Tomato Sandwiches

Shopping list

• 300 g peameal (back) bacon — sliced about 0.5 cm thick

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• 8 piece gluten-free sandwich bread

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• 2 piece ripe tomatoes — sliced

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• 3 tbsp mayonnaise

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• 1 tsp Dijon mustard — certified gluten-free

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• 20 g unsalted butter — for spreading

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• 4 piece crisp lettuce leaves — optional

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• 1 pinch ground black pepper

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Step by step

1. 1

   In a small bowl, mix the mayonnaise and Dijon mustard until smooth. Season with a pinch of black pepper.

2. 2

   Heat a non-stick griddle or frying pan over medium heat. Add the peameal bacon slices and cook for 2– 3 minutes each side until golden and cooked through. Set aside on a warm plate.

3. 3

   Toast the gluten-free bread slices until golden. Spread one side of each with a little butter if desired.

4. 4

   Spread mustard mayonnaise on four slices. Layer with bacon, tomato slices and lettuce (if using).

5. 5

   Top with the remaining toast slices, press gently, slice in half and serve immediately.