There are sandwiches, and then there are sandwiches that become a ritual. The Back Bacon Sandwich is the latter for me—a warm, crunchy, savory embrace that turns an ordinary lunch into a moment of pause. I first fell in love with it at a tiny café in Dublin, where the bacon was thick-cut, the bread was charred, and the apple slaw added a brightness I couldn't stop thinking about.
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This recipe is my homage to that memory, crafted to bring that same joy to your kitchen. Whether you're a seasoned cook or a busy parent needing a quick, satisfying meal, this sandwich is forgiving, flexible, and endlessly rewarding. The key is in the details: the right heat for the bacon, the balance of tangy and creamy, and bread that can hold it all together.
So, let's build something beautiful together. I'll guide you through each step, sharing the little tricks that make a big difference. And remember, the best sandwiches are made with intention—and a little bit of love.
Why You'll Love This Recipe
About the Ingredients
8 slices (about 400g) back bacon
Back bacon (also called Canadian bacon) is leaner than streaky bacon. If unavailable, use thick-cut smoked ham or turkey bacon for a lighter option.
4 tablespoons (60g) mayonnaise
Use full-fat for best flavor, or Greek yogurt for a tangier, lower-fat alternative.
2 tablespoons (30g) whole-grain mustard
Adds a rustic texture and gentle heat. Dijon or yellow mustard work as substitutes.
1 tablespoon honey
Balances the mustard's sharpness. Maple syrup or brown sugar are good swaps.
2 cups (200g) shredded green cabbage
Pre-shredded coleslaw mix saves time. For a peppery twist, use half napa cabbage.
1 medium (150g) apple, julienned
A crisp variety like Honeycrisp or Granny Smith. If you don't have an apple, use a firm pear.
1/4 cup (30g) grated carrot
Adds sweetness and color. Pre-shredded carrots are fine.
2 tablespoons apple cider vinegar
Brightens the slaw. White wine vinegar or lemon juice work too.
1 tablespoon olive oil
For the slaw dressing and the pan. Avocado oil is a neutral substitute.
8 slices sourdough bread
Sourdough holds up well; any sturdy artisan bread (ciabatta, rye) will do.
2 tablespoons butter, softened
For grilling the bread. Use vegan butter or olive oil for dairy-free.
Tips & Tricks
Pat the bacon dry before cooking
Removing excess moisture ensures it crisps up rather than steams.
Don't overcrowd the pan
Cook bacon in batches to get even browning and crisp edges.
Toast the bread until deeply golden
A pale toast won't hold up to the moist fillings—aim for a rich amber color.
Pro Tips
Step-by-Step Instructions
1. Mix the slaw
In a medium bowl, combine the shredded cabbage, julienned apple, and grated carrot. In a small bowl, whisk together the apple cider vinegar, olive oil, and a pinch of salt. Pour over the slaw and toss to coat. Let it sit while you prepare the rest.
2. Make the spread
In a small bowl, stir together the mayonnaise, whole-grain mustard, and honey until smooth. Set aside. This spread adds a tangy-sweet kick that complements the bacon.
3. Cook the bacon
Place a large skillet over medium-high heat (375°F/190°C). Add the bacon slices in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until deep golden brown and crispy at the edges. Transfer to a paper towel-lined plate.
4. Toast the bread
Spread a thin layer of softened butter on one side of each bread slice. Heat a griddle or skillet over medium heat (350°F/175°C). Place the bread buttered-side down and toast for 2-3 minutes, until golden brown and crisp. Flip and toast the other side briefly, then remove.
5. Assemble the sandwiches
Spread a generous layer of the mustard mayo on the toasted side of each slice. Divide the bacon among 4 slices, then top with a heap of the apple slaw. Close with the remaining bread slices, toasted side inward.
6. Press and serve
If desired, place the assembled sandwiches back in the pan and press with a spatula for 1 minute per side to warm through and meld the flavors. Slice in half and serve immediately.
Delicious Variations
Add a fried egg
Top the bacon with a sunny-side-up egg for a rich, indulgent breakfast sandwich.
Swap the slaw
Use a classic creamy coleslaw (with mayo and vinegar) for a more traditional flavor.
Make it spicy
Add a few slices of jalapeño or a drizzle of sriracha to the mayo for heat.
How to Store Back Bacon Sandwich
Refrigerator
Store assembled sandwiches in an airtight container for up to 1 day. The bread may soften, but it's still tasty.
Freezer
Freeze the cooked bacon and slaw separately in airtight containers for up to 2 months. Thaw overnight before assembling.
Reheating
Reheat the bacon in a skillet over medium heat until warm and crisp. Toast fresh bread and assemble to enjoy immediately.
Frequently Asked Questions
Q: What is back bacon?
Back bacon is a cut of bacon from the loin of the pig, which is leaner and meatier than streaky bacon. It's often sold as round slices, similar to Canadian bacon.
Q: Can I use regular bacon instead of back bacon?
Yes, you can use regular bacon, but it's fattier and will shrink more. Cook it until crispy and drain well on paper towels.
Q: How do I keep the sandwich from getting soggy?
Toast the bread thoroughly and assemble just before eating. The butter creates a barrier, and the slaw should be well-drained.
Q: Can I make this sandwich ahead of time?
It's best enjoyed fresh, but you can prep the slaw and spread up to 2 days ahead. Cook the bacon and toast the bread when ready to serve.
I'd love to hear how this sandwich turned out for you! Did you add a twist? Share your creation in the comments below—and remember, cooking is about joy, not perfection. Nurture with intention.
Back Bacon Sandwich
Savor the ultimate Back Bacon Sandwich with crispy rashers, tangy apple slaw, and a zesty mustard mayo on toasted sourdough.
🧂 Ingredients
- 8 slices (about 400g) back bacon
- 4 tablespoons (60g) mayonnaise
- 2 tablespoons (30g) whole-grain mustard
- 1 tablespoon honey
- 2 cups (200g) shredded green cabbage
- 1 medium (150g) apple, julienned
- 1/4 cup (30g) grated carrot
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 8 slices sourdough bread
- 2 tablespoons butter, softened
📋 Instructions
- 1Mix the slaw — In a medium bowl, combine the shredded cabbage, julienned apple, and grated carrot. In a small bowl, whisk together the apple cider vinegar, olive oil, and a pinch of salt. Pour over the slaw and toss to coat. Let it sit while you prepare the rest.
- 2Make the spread — In a small bowl, stir together the mayonnaise, whole-grain mustard, and honey until smooth. Set aside. This spread adds a tangy-sweet kick that complements the bacon.
- 3Cook the bacon — Place a large skillet over medium-high heat (375°F/190°C). Add the bacon slices in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until deep golden brown and crispy at the edges. Transfer to a paper towel-lined plate.
- 4Toast the bread — Spread a thin layer of softened butter on one side of each bread slice. Heat a griddle or skillet over medium heat (350°F/175°C). Place the bread buttered-side down and toast for 2-3 minutes, until golden brown and crisp. Flip and toast the other side briefly, then remove.
- 5Assemble the sandwiches — Spread a generous layer of the mustard mayo on the toasted side of each slice. Divide the bacon among 4 slices, then top with a heap of the apple slaw. Close with the remaining bread slices, toasted side inward.
- 6Press and serve — If desired, place the assembled sandwiches back in the pan and press with a spatula for 1 minute per side to warm through and meld the flavors. Slice in half and serve immediately.
Aisha writes about parenting and child development, emphasizing mindful and gentle approaches. She shares observations and strategies for fostering emotional intelligence and resilience in kids.
