Bacon and Marmalade Sandwich on Pumpernickel Bread

Name: Bacon and Marmalade Sandwich on Pumpernickel Bread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 Sandwich, 1 serving(s)
Ingredients: 5 slices applewood bacon; 2 tablespoons unsalted butter, room temp; 2 slices pumpernickel toast; 2 tablespoons bitter orange marmalade; 1/4 teaspoon fresh ground black pepper

Submitted by Karens Krazy Kitchen

"This recipe is from Prune restaurant in NYC with twists from Ruth Riechel’s cookbook and me. Absolutely delicious and also dynamite served cubed as an appetizer."

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Ready In:: 25mins
Ingredients:: 5
Yields:: 1 Sandwich
Serves:: 1

ingredients

5 slices applewood bacon
2 tablespoons unsalted butter, room temp
2 slices pumpernickel toast
2 tablespoons bitter orange marmalade
¹⁄₄ teaspoon fresh ground black pepper

directions

5 slices applewood smoked bacon.
1 Tbs unsalted butter.
2tbs bitter orange marmalade.
Freshly ground black pepper.
Very important, the bacon should be cooked to the point that it is done, but still floppy. Crisp bacon does not work in this recipe.
Toast the sturdiest pumpernickel bread that you can find.
Butter both slices.
Spread a thin layer of the strongest orange marmalade you can find on one side.
Place bacon on top of marmalade.
Grind black pepper on top.
Close with other buttered pumpernickel slice.
Cut on an diangle.
Enjoy!