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Peameal bacon sandwich
Toronto's cornmeal-crusted back bacon on a kaiser roll
CanadianThe peameal bacon sandwich is Toronto's signature breakfast, served from the stalls of St Lawrence Market since the early 1900s. Peameal bacon is cured but unsmoked pork loin rolled in yellow cornmeal (once ground dried peas, hence the name). Thick slices are griddled until golden and piled into a soft kaiser roll with yellow mustard. It is a Saturday market ritual. A common mistake is slicing too thin, which dries it out; aim for 5 mm. Chef's tip: cook it over a medium heat, not high, so the cornmeal crisps without burning before the pork is cooked.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb peameal (cornmeal-rolled back) baconsliced 5 mm thick
- 1 tbsp vegetable oil
- 4 kaiser rollssplit
- 4 tbsp yellow mustard
- 8 dill pickle slices (optional)
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Method
0/3 doneStep 1: Heat 1 tbsp vegetable oil in a large frying pan over a medium heat. Cook the 1 ⅓ lb peameal (cornmeal-rolled back) bacon slices in batches for 4–5 minutes a side until the cornmeal is golden and the pork is cooked through, white in the centre and at least 145°F; rest it for 3 minutes.
10 minStep 2: Lightly toast the 4 kaiser rolls cut side down in the pan.
2 minStep 3: Spread the rolls with 4 tbsp yellow mustard, pile in four or five slices of bacon each and add 8 dill pickle slices if you like. Eat hot.
2 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 38 g
- Carbs
- 42 g
- Fat
- 16 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does peameal bacon sandwich take?
- About 17 minutes in total: 5 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
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