Polish Country Toast Recipe

Cook the bacon

Preheat oven to 400°F (200°C). Arrange Nueske's applewood smoked bacon slices in a single layer on a rimmed baking sheet lined with foil. Bake 12–16 minutes until crisp but not burnt, turning once halfway if necessary. Remove and drain on paper towels. Reserve 4 tablespoons of chopped cooked bacon for garnish and keep the rest for serving.

Toast the bread

While bacon cooks, spread about 1/2 tablespoon softened butter on one side of each slice of bread. Heat a large skillet or griddle over medium heat. Toast buttered-side down for 2–3 minutes until golden and crisp, press lightly with a spatula. Flip and toast the other side 1–2 minutes. Alternatively, use a broiler for 1–2 minutes per side. Keep warm.

Season and assemble base

If using Dijon, lightly smear about 1/4 teaspoon Dijon mustard on each toasted slice. Sprinkle each slice with a small pinch of coarse sea salt and a few grinds of black pepper to taste.

In a wide skillet over medium heat, add 1 tablespoon neutral oil and 1 tablespoon butter. When butter foams, add the thinly sliced onions and a pinch of kosher salt (use about 1/4 tsp now). Sauté, stirring occasionally, for 6–8 minutes until softened and beginning to turn translucent and lightly golden.

Increase heat to medium-high, add smoked paprika and brown sugar, stir to coat the onions. Pour in 3 tablespoons of amber beer and bring to a simmer. Reduce heat to medium-low and continue to cook, stirring occasionally, until the liquid is reduced and the onions are jammy and caramelized, about 10–12 minutes. Add 1 teaspoon apple cider vinegar and the remaining 1/2 teaspoon kosher salt; stir, taste and adjust seasoning. Keep warm.

Combine 3 tablespoons white vinegar, 3 tablespoons water, 1 teaspoon sugar and 1/4 teaspoon kosher salt in a small jar or bowl and stir until sugar and salt dissolve. Add the julienned cucumber, sliced radish and thinly sliced red onion, pressing them down into the liquid. Let sit at room temperature for at least 15 minutes (can be made up to 4 hours ahead and chilled). Drain lightly before using; reserve a tablespoon of the pickling liquid to splash on microgreens if desired.

Lay 2 toasted bread slices per serving on a platter. Spoon a generous 2–3 tablespoons of beer-braised onions onto each slice, distributing evenly.

Top the onions with a cooked bacon slice (halved if long) and sprinkle about 1 tablespoon of the chopped cooked bacon over each toast for texture.

Add 1–2 tablespoons of the quick pickled vegetables on top of each toast to provide brightness and acidity.

Finish by lightly tossing the microgreens with 1/2 teaspoon lemon juice (optional) and a tiny pinch of salt, then mound about 2 tablespoons of microgreens on each toast. If desired, drizzle a teaspoon of reserved pickling liquid over the greens for extra tang.

Final seasoning

Sprinkle the final toasts with the remaining coarse sea salt and freshly ground black pepper to taste. Serve immediately while toast is warm and bacon is slightly crisp.