Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This is my spin on the BBQ brisket sandwich from Texas. Big, thick slices of bacon on big, thick slices of white bread slathered with homemade BBQ sauce. It’s topped with crisp, fruity coleslaw that pairs well with the salty, smoky pork. Sometimes I try to convince myself that the pineapple makes it healthy. It doesn’t, but it does add a sweetness that enhances the saltiness of the bacon and BBQ sauce, making it even more delicious.


  • 12 thick slices BBQ Bacon smoked to 195°F (91°C)
  • cups (300 ml) BarBacon BBQ Sauce or your favorite store-bought brand
  • 8 slices good-quality pain de mie or Pullman bread, ½ inch (12 mm) thick
  • 4 slices ripe beefsteak tomato, ½ inch (12 mm) thick
  • 1 tablespoon canola oil
  • cups (340 g) Pineapple-Jalapeño Coleslaw


Preheat the grill to high, a grill pan over high heat, or the broiler. Grill the bacon until charred on both sides and just cooked through, about 2 minutes per side. Brush with some of the BBQ sauce, and transfer to a plate. If using a broiler, put the bacon on a sheet pan and broil until golden brown on both sides and just cooked through, about 2 minutes per side, then brush with the BBQ sauce.

Grill or broil the bread until light golden brown on both sides, 30 to 45 seconds. Brush the tomatoes with the oil and grill or broil on one side until golden brown and just warmed through, about 45 seconds.

Spread 1 tablespoon of the BBQ sauce on each slice of bread. Top 4 of the slices with the coleslaw, then a tomato slice, then 3 slices bacon, then a few more tablespoons of the sauce. Top with the remaining slices of bread. Serve immediately.