- 25 min
Allergens: Wheat, Egg, Gluten, Mustard, Sulphite
Preheat oven to 400°F
Chop broccoli. Slice tomato. Remove tarragon leaves from stem and chop.
Make the bacon rub
In a bowl, mix coffee, maple syrup, molasses, 1 tbsp of water (double for 4 ppl) and Mexican chili spices. Mix well.
Add bacon slices and rub on each slice.
Put the bacon on a baking sheet lined with parchment paper and bake in the oven for about 13 minutes.
In a bowl, mix broccoli, cider vinegar, 1 Tbsp. of mayonnaise (double for 4 ppl.) and dried cranberries.
Mix dijon mustard with the remaining mayo and tarragon.
If desired, toast the bread.
Spread the mustard mixture on bread. Add bacon, tomatoes and baby spinach.
Serve sandwich with side salad.