Yields
4 servings
For an extra burst of flavour spread on a little Dijon mustard or your favourite chutney.
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ingredients
8
slices peameal bacon
½
bunch arugula leaves
2 1
to 2 tomatoes, sliced
8
slices pumpernickel bread of multigrain country bread (about ½-inch slices)
Olive oil, for brushing bread
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directions
Step 1
Preheat grill to medium high.
Step 2
Grill slices of peameal bacon until just cooked through, about 2 minutes per side.
Step 3
Lightly brush each slice of bread with olive oil. Grill 1 minute per side.
Step 4
Layer between 2 pieces of grilled bread: a few argula leaves, 2 slices of peameal bacon and a few tomato slices. Cut sandwich in half. Serve.