Cabbage-and-Bacon Sandwiches

Name: Cabbage-and-Bacon Sandwiches
Prep time: 25 min
Total time: 30 min
Ingredients: 4 slices thick-cut bacon, such as Nueske's (6 ounces), halved crosswise; 2 tablespoons unsalted butter; 2 anchovies in oil, minced; 0.5 small yellow onion, chopped (¾ cup); Kosher salt and freshly ground pepper; 0.5 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

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By

Martha Stewart Test Kitchen

Updated on August 13, 2019

cabbage-and-bacon sandwich served with mayonnaise — Photo: Marcus Nilsson

Prep Time:

25 mins

Total Time:

30 mins

Yield:

2

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.

Ingredients

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

Directions

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.
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.