***Today’s post is brought to you by mom!***
The guys are still picking up sap and have just started cooking. I brought these nice hot sandwiches down for an around-the-evaporator supper.
Maple Bacon & Cheese Sandwiches
6 whole wheat english muffins, split
1-2 pounds butt bacon
3 large tomatoes, cut into thick slices
12 slices sharp cheddar cheese
5 tbsp maple syrup
1 tbsp water
2 tbsp dijon mustard
2 tbsp lemon juice
healthy pinch of cayenne pepper
healthy pinch of ground cloves
Turn oven to broil.
Fry bacon. Whisk together syrup, water, lemon juice, mustard and seasonings. When bacon is cooked to your liking, Add to bacon and cook for a few minutes to glaze. Push to one side and add tomato slices. Begin assembling sandwiches.
Place muffin halves on baking sheet, top with bacon, tomato and a slice of cheese. Broil until cheese begins melt.
Feel free to use other meats. Being a little short of bacon, I substituted sliced turkey, glazed in the maple mixture and topped with swiss cheese. Yum. Ham would be just as good.
This recipe is a loose adaptation of the Canadian Bacon Cheese Dream in Ken Haedrich’s Maple Syrup Cookbook. His recipe also calls for a fried egg on the sandwich, which I thought might be a bit much. When I mentioned this to the guys while eating, they heartily disagreed and of course knew full well that I just didn’t feel like frying up six or eight eggs. Regardless, the sandwiches as made were delicious.