BACON AND MARMALADE SANDWICH ON PUMPERNICKEL BREAD
This recipe is from Prune restaurant in NYC with twists from Ruth Riechel's cookbook and me. Absolutely delicious and also dynamite served cubed as an appetizer.
Provided by Karens Krazy Kitchen
Categories < 30 Mins
Time 25m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- 5 slices applewood smoked bacon.
- 1 Tbs unsalted butter.
- 2tbs bitter orange marmalade.
- Freshly ground black pepper.
- Very important, the bacon should be cooked to the point that it is done, but still floppy. Crisp bacon does not work in this recipe.
- Toast the sturdiest pumpernickel bread that you can find.
- Butter both slices.
- Spread a thin layer of the strongest orange marmalade you can find on one side.
- Place bacon on top of marmalade.
- Grind black pepper on top.
- Close with other buttered pumpernickel slice.
- Cut on an diangle.
- Enjoy!
Nutrition Facts : Calories 719.8, Fat 46, SaturatedFat 21.8, Cholesterol 129.7, Sodium 758.4, Carbohydrate 66.1, Fiber 2.3, Sugar 25.5, Protein 12.8
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