Royal Canadian Club Sandwich
This sandwich is packed with flavours of smoky bacon, sharp cheddar cheese and dill pickles. It’s layered between slices of rye bread for a delicious combination.
Uncooked Canadian bacon
4 oz, grated, aged Quebec
Reduced-calorie rye bread
Unsweetened dill pickle
1 cup(s), thinly sliced
- Cook bacon in a large nonstick skillet over medium-high heat until browned on both sides, about 2 to 3 minutes per side.
- While bacon is still in pan, sprinkle cheese over bacon surface. Cook 1 minute to melt cheese. Remove from heat.
- Spread four slices of bread with mustard. Divide cheese-covered bacon and pickles among bread. Top with remaining bread slices and serve immediately. Yields 1 sandwich per serving.