Cabbage-and-Bacon Sandwiches

cabbage-and-bacon sandwich served with mayonnaise
Photo: Marcus Nilsson
Prep Time:
25 mins
Total Time:
30 mins

The B.L.T. has met its match. Sweet cabbage lightly sautéed with a hint of lemon, anchovy, and onion complements crisp, salty bacon and a smear of mayonnaise on lightly toasted bread.


  • 4 slices thick-cut bacon, such as Nueske's (6 ounces), halved crosswise

  • 2 tablespoons unsalted butter

  • 2 anchovies in oil, minced

  • ½ small yellow onion, chopped (¾ cup)

  • Kosher salt and freshly ground pepper

  • ½ small green cabbage, cut into 1 ½-inch pieces (4 cups)

  • 1 teaspoon fresh lemon juice

  • Mayonnaise, for spreading

  • 4 slices (each ½ inch thick) soft white sandwich bread, preferably shokupan, lightly toasted


  1. Cook bacon in a large skillet over medium‐high heat, flipping once, until crisp and golden brown, about 8 minutes. Transfer to a paper‐towel‐lined plate.

  2. Wipe skillet clean; return to medium‐high heat. Swirl in butter until melted. Add anchovies and onion; season with salt and pepper and cook, stirring occasionally, until just beginning to brown, about 6 minutes. Add cabbage and 1/4 cup water; season with salt and pepper. Cook until cabbage is wilted slightly but still crisp‐tender, about 5 minutes. Stir in lemon juice; season with salt and pepper. Spread mayonnaise onto one side of each bread slice; sandwich cabbage mixture and bacon. Serve immediately.

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