Epic Meal Time Bacon Sandwich with Honey Mustard

Ingredients

• 8 oz thick‑cut pork bacon (cut into 1‑inch strips)
• 2 tbsp honey mustard sauce (store‑bought or homemade (mix equal parts honey and Dijon mustard))
• 0.25 yellow onion (thinly sliced)
• 2 slices ripe tomato (medium size, sliced)
• 1 tbsp banana peppers (optional, sliced)
• 1 soft sandwich bun (e.g., brioche or potato roll) (split and lightly toasted)
• 1 tsp unsalted butter (for toasting the bun)
• to taste salt
• to taste black pepper

Instructions

1. Prep the vegetables

   Slice the onion thinly, slice the tomato, and if using, slice the banana peppers. Set aside in a small bowl.

   Time: PT5M

2. Cook the bacon

   Heat the skillet over medium‑high heat. Add the bacon strips in a single layer and cook, turning with tongs, until crisp and golden, about 8‑10 minutes. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT10M

   Temperature: medium‑high

3. Toast the bun

   Wipe excess bacon fat from the skillet, add 1 tsp butter, and place the split bun cut side down. Toast until lightly golden, about 1‑2 minutes.

   Time: PT2M

   Temperature: medium

4. Assemble the sandwich

   Spread honey mustard on both halves of the toasted bun. Layer the crispy bacon, onion slices, tomato slices, and banana peppers (if using). Sprinkle with a pinch of salt and pepper. Close the sandwich and press gently.

   Time: PT3M

5. Serve

   Serve immediately while the bun is warm and the bacon is still crisp. Enjoy with a side of fries or a simple salad if desired.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of thick‑cut pork bacon: turkey bacon, smoked pancetta
• Instead of honey mustard sauce: spicy mustard, maple mustard
• Instead of yellow onion: red onion, shallots
• Instead of ripe tomato: heirloom tomato, tomato jam
• Instead of banana peppers: pickled jalapeños, sweet pepper strips
• Instead of soft sandwich bun (e.g., brioche or potato roll): ciabatta roll, pretzel bun
• Instead of unsalted butter: margarine, olive oil
• Instead of salt: sea salt, kosher salt
• Instead of black pepper: white pepper, cayenne pepper

Equipment Needed

• large skillet or cast‑iron pan
• tongs
• knife
• cutting board
• spoon or small brush (optional)

Critical Steps — Do Not Skip

• Cook the bacon until crisp without burning
• Toast the bun just enough to add crunch without drying it out

Chef Tips from the Video

• Use thick‑cut, applewood‑smoked bacon for deeper flavor
• Add a pinch of smoked paprika to the bacon while cooking for extra smokiness

Troubleshooting

Storage

Refrigerator: Store cooked bacon in an airtight container for up to 3 days. Assemble sandwich fresh before eating.

Freezer: Cooked bacon freezes well for up to 2 months; reheat in a skillet.

Room temperature: Do not leave assembled sandwich at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the bacon ahead of time and store in the fridge; reheat quickly before assembling
• Pre‑slice vegetables and keep them in a sealed container