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[6] [7] In the United States, the bacon egg and cheese sandwich has also been modified into a prepackaged food product as a Hot Pocket (170 kcal or 710 kJ and 7 grams of fat) and a Lean Pocket (150 kcal or 630 kJ and 4.5 grams of fat). [4]
An open sandwich is a slice of fresh bread or, e.g. in Germany, a bread roll half, with different spreads, [11] butter, liver pâté, cheese spreads, cold cuts such as roast beef, turkey, ham, bacon, salami, beef tongue, mortadella, head cheese or sausages like beerwurst or kabanos, fish such as smoked salmon, gravadlax, herring, eel and prawns ...
Peameal bacon sandwich: Canada: Peameal bacon, a type of back bacon, inside a kaiser roll. Peanut butter and jelly: United States: Jam is often used in place of jelly. Also known as a PB&J. PB&J may also be served with fresh fruit rather than jam, with thin sliced apples, pears, or bananas. Peanut butter and pickle: United States: Also known as ...
Flour's Italian focaccia sandwich made with ham, salami, Caciocavallo, house pickles, cherry peppers, greens and red wine vinaigrette.
However, the American Heart Association recommends a maximum consumption of 100 grams of processed meat per week, which comes out to about 13 grams per day — just over one uncooked slice of bacon.
Macon is a cured and smoked form of mutton. [1] Macon is prepared in a similar manner to bacon, with the meat being either dry cured with large quantities of salt or wet cured with brine and then smoked. The name macon is a portmanteau word of mutton and bacon. In South Africa the term is also used for other bacon substitutes, including ones ...
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