Maple Bourbon Peameal Bacon Sliders
- prep time 10 min
- total time 20 min
- serves 16
1 tablespoon (15 mL) butter
12 thin slices peameal bacon (about 1 lb/500 g)
2 tablespoons (30 mL) pure maple syrup
2 tablespoons (30 mL) bourbon (or chicken broth)
1 tablespoon (15 mL) Dijon or grainy mustard
4 deli-thin slices Cheddar cheese, each cut into squares
8 slices dill pickles, each cut in half
16 small slider-sized burger buns, split in half and toasted
16 small cherry or grape tomatoes
1. In skillet, melt half of the butter over medium heat; in 2 batches, cook bacon, turning once, until cooked through and golden brown, 5 to 7 minutes. Repeat with remaining butter and bacon. Cut bacon into quarters.
2. Wipe out skillet; return to stovetop over medium-high heat. Add syrup, bourbon and mustard, stirring to combine. Return bacon to skillet; bring to boil, reduce heat and simmer, turning to coat, until most of the liquid has evaporated and has formed a glaze for the bacon, about 2 minutes.
3. Stack and sandwich bacon, cheese and pickle in each bun. Secure each with tomato-skewered toothpick.