Ingredients
4 slices thick-cut bacon, such as Nueske's (6 ounces), halved crosswise
2 tablespoons unsalted butter
2 anchovies in oil, minced
1/2 small yellow onion, chopped (3/4 cup)
Kosher salt and freshly ground pepper
1/2 small green cabbage, cut into 1 1/2-inch pieces (4 cups)
1 teaspoon fresh lemon juice
Mayonnaise, for spreading
4 slices (each 1/2 inch thick) soft white sandwich bread, preferably shokupan, lightly toasted
Preparation
Cook bacon in a large skillet over medium‐high heat, flipping once, until crisp and golden brown, about 8 minutes. Transfer to a paper‐towel‐lined plate.
Wipe skillet clean; return to medium‐high heat. Swirl in butter until melted. Add anchovies and onion; season with salt and pepper and cook, stirring occasionally, until just beginning to brown, about 6 minutes. Add cabbage and 1/4 cup water; season with salt and pepper. Cook until cabbage is wilted slightly but still crisp‐tender, about 5 minutes. Stir in lemon juice; season with salt and pepper. Spread mayonnaise onto one side of each bread slice; sandwich cabbage mixture and bacon. Serve immediately.
