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Playing Andrew Zimmern’s Crispy Belly Bacon Sandwich with Jalapeño Jelly and Vinegar Slaw

Everyone loves bacon, so I’ve devised a way to make it the star of the meal. I mean, what could be better than a thick slice of crispy belly bacon in a buttered bun? Topped with a vinegar-y slaw to compliment the rich meat, it’s a perfect sandwich. And if you don’t feel like frying the bacon yourself, try one at Andrew Zimmern’s Canteen at Target Field (located next to Hrbek’s on the main concourse behind home plate).


For the Belly Bacon Sandwich
  • 30 ounces slab bacon
  • Jalapeño Jelly (recipe below)
  • Vinegar Slaw (recipe below)
  • Hot dog buns
  • Butter
For the Jalapeño Jelly
  • 3/4 pound jalapeño peppers
  • 1/4 pound serrano peppers
  • 2 cups cider vinegar
  • 6 cups sugar
  • 2 ounces pectin powder
For the Vinegar Slaw
  • 2 pounds green cabbage, finely shredded
  • 1/4 cup minced parsley
  • 1 1/2 cups grated carrots
  • 1 tablespoon salt
For the Slaw Dressing
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 1 teaspoon salt
  • 3/4 cup safflower oil
  • 1 teaspoon dry mustard
  • 4 teaspoons fennel seed, toasted and ground
  • 1 teaspoon celery seed
  • 1 1/2 cups cider vinegar


Portion the bacon into 6 equal strips, roughly 5 ounces a piece.

Cook the bacon in a cast-iron frying pan over medium heat until crispy, about 10 minutes per side, making sure the fat is rendered.

Butter the hot dog buns on all sides. Toast or griddle the buns, do not open or you risk splitting the bun and having it falling apart.

For the Jalapeño Jelly (yields 5 cups)
Remove stems and seeds from serranos and jalapeños, and discard them. Purée in a blender with 1 cup of the vinegar.

In a large saucepan, combine the purée with the remaining cup of vinegar and the sugar. Bring to a boil and let boil for 10 minutes, stirring constantly.

Stir in the liquid pectin and return to a boil. Boil for 1 minute more and remove from heat. Skim off any foam. Chill and refrigerate.

For the Vinegar Slaw
In a saucepan over medium heat, combine ingredients for the dressing; bring to a boil. Simmer, stirring, until sugar is dissolved. Cool and refrigerate.

In a large serving bowl, combine the shredded cabbage, parsley, grated carrot and 1 tablespoon of salt. Mix with about 2 cups of the dressing and toss.

To assemble, place the bacon in the toasted buns. Spread 2 tablespoons of jalapeño jelly on the meat and top with 1/2 cup of coleslaw.

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