A classic Canadian staple becomes an instant hit in bite-size form. Mini-buns are available in many grocery stores or on special order from some bakeries. Or cut a loaf of focaccia in half through its depth to make two layers, then cut into 1-1/2-inch (4 cm) squares.? Garnish these delightful little sandwiches with pickled onions and gherkins.
- Portion size 24 servings
- Credits : Canadian Living Special Issue: Holiday Best 2009
Ingredients
Method
Cut onion into 1/4-inch (5 mm) thick rings. In skillet, melt butter over medium heat; cook onion and half each of the salt and pepper until softened, about 8 minutes.Add chicken broth; cook, stirring, until no liquid remains, 8 minutes. Set aside and keep warm.
In large bowl, combine maple syrup, mustard, and remaining salt and pepper; set aside.
In nonstick skillet, heat half of the oil over medium-high heat; cook bacon, in batches and adding more oil if necessary, turning once, until tender and golden, about 4 minutes. Cut each slice into 4 pieces. Add to maple mixture; toss to coat. (Make-ahead: Refrigerate onion and bacon mixtures in separate airtight containers for up to 24 hours. Reheat onions.)
Cut buns in half; broil, cut side up, on baking sheet until golden and toasted, about 1 minute.
In saucepan, warm bacon mixture over medium heat, 1 to 3 minutes. Stack 4 pieces bacon on each base of bun; top with onions then top half of bun. Secure with gherkin-skewered toothpick.
Nutritional facts Per serving: about
- Sodium 981 mg
- Protein 11 g
- Calories 207.0
- Total fat 7 g
- Potassium 194 mg
- Cholesterol 21 mg
- Saturated fat 2 g
- Total carbohydrate 26 g
%RDI
- Iron 10.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 2.0
