- serves 4
For an extra burst of flavour spread on a little Dijon mustard or your favourite chutney.
8 slices peameal bacon
½ bunch arugula leaves
2 1 to 2 tomatoes, sliced
8 slices pumpernickel bread of multigrain country bread (about 1/2-inch slices)
Olive oil, for brushing bread
1. Preheat grill to medium high.
2. Grill slices of peameal bacon until just cooked through, about 2 minutes per side.
3. Lightly brush each slice of bread with olive oil. Grill 1 minute per side.
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.