Canadian
Peameal Bacon Sandwich
A classic Canadian peameal bacon sandwich with golden griddled pork loin stacked on a soft kaiser roll. It is best kept simple, with just a swipe of yellow mustard so the cornmeal-crusted bacon stays the focus.
Watch it madeCBC News Toronto · 3:10
Ingredients
- Peameal bacon loin, sliced 1/4 inch thick300g, about 6 slices
- Kaiser rolls2
- Unsalted butter, softened1 tbsp
- Yellow mustard2 tbsp
- Neutral oil1 tsp
Method
- Split the kaiser rolls and lightly butter the cut sides.
- Heat a large cast-iron skillet or flat griddle over medium heat and toast the rolls cut-side down until lightly golden, then set them aside.
- Add the neutral oil to the same skillet and lay in the peameal bacon slices in a single layer.
- Cook the bacon for 3 to 4 minutes per side, until the cornmeal crust is golden and the pork is hot through with lightly crisped edges.
- Spread yellow mustard on the bottom halves of the toasted rolls.
- Stack 3 slices of hot peameal bacon on each roll, cap with the top halves, and serve immediately.
Common questions
Can I substitute peameal bacon if I can’t find it?
Yes. Canadian peameal bacon is closest to unsmoked, lean pork loin or thick-cut pork loin back bacon. If you must substitute, use thick-cut Canadian bacon or unsmoked back bacon, but keep the slices thick so they stay juicy.
How long does it take to cook the bacon and toast the rolls?
Toast the buttered rolls in about 2 to 3 minutes cut-side down over medium heat. Cook the peameal bacon about 3 to 4 minutes per side, until the cornmeal crust is golden and the pork is hot through.
What are the most common mistakes with this sandwich?
The biggest mistakes are using high heat, which burns the cornmeal crust before the pork heats through, and overcrowding the pan, which steams the bacon. Also avoid skipping the buttered roll toast, or the sandwich can taste dry.
Can I make peameal bacon sandwiches ahead of time or store leftovers?
The cooked bacon keeps well refrigerated for up to 3 days in an airtight container. Reheat gently in a skillet or low oven until hot. Toast the rolls fresh if possible, because assembled sandwiches get soggy quickly.
What’s the best way to serve it?
Serve immediately while the bacon is hot and the rolls are still crisp. Classic yellow mustard is the right finish, but keep it simple. Add pickles or a fried egg if you want, though the sandwich is best as-is.