Bacon Peach And Arugula Sandwiches Recipes

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PEACH AND BACON FRITTATA



Peach and Bacon Frittata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

8 eggs
Kosher salt and freshly ground black pepper
2 peaches, cut into 1-inch pieces
1 1/2 tablespoons chopped fresh chives
8 ounces applewood-smoked bacon, cut into 1/3-inch pieces

Steps:

  • Preheat the oven the 425 degrees F.
  • Break the eggs into a medium bowl and whisk until smooth. Whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the peaches and chives and stir to combine.
  • Place the bacon in a 10-inch ovenproof nonstick skillet. Set over medium heat and cook, stirring often with a rubber spatula, until the bacon is crispy and browned, about 10 minutes. Drain off all but 2 tablespoons of the fat from the pan. Return the pan to the heat and add the egg mixture. Cook for 1 minute, slowly scraping the bottom of the pan with the spatula. Smooth the top of the frittata and transfer the pan to the oven. Bake until the center is just set, 8 to 10 minutes. Let cool slightly before slicing.

BACON-PEACH SANDWICHES



Bacon-Peach Sandwiches image

Try something different with our Bacon-Peach Sandwiches. You'll wonder why savory, sweet Bacon-Peach Sandwiches aren't on every diner menu across the land.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 2 servings

Number Of Ingredients 6

2 Tbsp. MIRACLE WHIP Dressing
1 tsp. Sriracha sauce (hot chili sauce)
4 slices Italian bread, toasted
2 peaches, thinly sliced
6 slices cooked OSCAR MAYER Bacon
1/2 cup tightly packed arugula

Steps:

  • Mix dressing and Sriracha sauce until blended; spread onto toast slices.
  • Fill with remaining ingredients to make 2 sandwiches.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 790 mg, Carbohydrate 38 g, Fiber 4 g, Sugar 16 g, Protein 13 g

PEPPER-CRUSTED BEEF, BACON, AND ARUGULA SANDWICHES WITH SPICY MUSTARD



Pepper-Crusted Beef, Bacon, and Arugula Sandwiches with Spicy Mustard image

Yield Makes 6 servings

Number Of Ingredients 11

3 8-ounce beef tenderloin steaks
3 tablespoons coarsely cracked black peppercorns
6 tablespoons mayonnaise
2 tablespoons spicy Dijon mustard
1 tablespoon prepared white horseradish, drained
12 mushrooms, thinly sliced
6 tablespoons fresh lemon juice
Olive oil
1 pound sliced bacon
6 3- to 4-inch-diameter kaiser, egg, or country-style rolls, cut in half horizontally, toasted if desired
3 cups (packed) baby arugula

Steps:

  • Coat steaks all over with pepper. Mix mayonnaise, mustard, and horseradish in small bowl for dressing. Cover steaks and dressing separately and refrigerate at least 30 minutes and up to 1 day.
  • Toss thinly sliced mushrooms and lemon juice in medium bowl to coat evenly. Sprinkle lightly with salt. Brush heavy large skillet generously with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; let stand 15 minutes. Cook bacon in same skillet over medium-high heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain.
  • Place roll bottoms on plates; spread with dressing. Slice steaks thinly and divide among rolls. Top with bacon, mushrooms, and arugula. Cover sandwiches with roll tops and serve.

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