Proceedings

Prepare the caramelized onions: peel an onion and cut it into thin rounds, in a nonstick pan melt a knob of butter, add the onions and cook for a few minutes over moderate heat. Add a glass of water, lower the flame and wait for the onions to soften. At this point, add the sugar and stir over high heat until the onions begin to caramelize. Turn off and allow to cool slightly.

Remove Bacon Eat Pink tenderloin from bag and remove cooking liquid. Brown in nonstick skillet on all sides until completely browned.

Cut the Eat Pink bacon tenderloin with a sharp knife or slicer, season the slices with a drizzle of oil, and set aside. Cut the bread slices about an inch thick and toast them for 3 minutes per side until crispy. Cut the gherkins into even slices. Spread the mustard on the bread, add the onions first, then the gherkins and finally the Eat Pink bacon tenderloin slices. Your sandwich is ready to be bitten into.