Bacon Slab PoBoy

Tender slab of bacon lardons rolled in corn meal and skillet fried golden. Sandwiched in a lightly toasted baguette with shaved asparagus, granny smith apples and mint tossed in a hard cider vinaigrette.
Prep Time

Prep Time:

20 minutes

Cook Time

Cook Time:

30 minutes

Serving Size

Serving Size:



1 (2 lbs.) package Wright Brand Bacon Slab
1 cup cornmeal
¼ cup corn starch
1 (12 oz.) bottle hard apple cider
2 tablespoons apple cider vinegar
¼ teaspoon Dijon mustard
1 tablespoon agave syrup
½ cup olive oil
1 ½ cup thin sliced Granny Smith apples
¼ cup freshly chopped mint
1 baguette, split and toasted


1. Slice the bacon slab into small strip or cubes. Save the pure fat or fattiest pieces to the side. Toss the bacon lardons into the cornmeal and starch, refrigerate for 20 minutes. Render the fatty pieces in a large cast iron skillet for 20 minutes over medium heat. Until skillet drippings form. Remove the fatty pieces from the skillet and carefully place the coated bacon lardons into the hot drippings. Cook the bacon for 20 minutes, rotating the pieces to cook on all sides. Be sure not too overcrowd the skillet, cook the bacon in batches if needed. Drain the fried bacon lardons over clean paper towels.

2. While the bacon is cooking, reduce the hard apple cider in a sauce pot over medium heat for 20-30 minutes. The liquid should be reduced to almost nothing.

3. Whisk the reduce hard cider and vinegar in a mixing bowl with the mustard and agave. Slowly add the oil until well combined. Toss with the asparagus and apples.

4. Cut the baguette into four. Build the Po'boy in the toasted baguette by layering the fried bacon, dressed asparagus and apples, finish with the fresh mint