Breakfast
Peameal bacon sandwich
Toronto’s classic: thick slices of cornmeal-crusted back bacon fried until golden and piled into a soft roll with mustard.
- 20 min5 prep · 15 cook
- EasyDifficulty
- 520 kcalper serving
Ingredients
4 servings
- Peameal (cornmeal-crusted back) bacon500 g
- Kaiser rolls4
- Yellow mustard2 tbsp
- cheddar cheese4 slices
- Vegetable oil1 tbsp
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Steps
- 1
Cut the peameal bacon into slices about 5 mm thick.
- 2
Fry in the oil over medium heat for 3–4 minutes per side, until golden and cooked through.
- 3
Split the rolls and toast them lightly in the same pan.
- 4
Stack 3–4 slices of bacon on each roll, add a slice of cheddar if you like and spread with mustard. Serve hot.
Tips and questions
- What is peameal bacon?
- Lean pork loin that has been wet-cured and rolled in cornmeal (originally ground yellow peas). It is not smoked.
- What can I use if I cannot find it?
- Use thick slices of cured pork loin or back bacon, dusted in fine cornmeal before frying.
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