Entree: Canada – Ontario – Peameal Bacon Sandwich (Grilled sandwich of lean cured pork loin rolled in cornmeal served on a soft bun)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 8 slices peameal bacon, approx. 1 lb
- 4 kaiser rolls or soft sandwich buns
- 2 tbsp (30 ml) unsalted butter, softened
- 2 tbsp (30 ml) yellow mustard
- 1 small yellow onion, thinly sliced
- 1 tbsp (15 ml) vegetable oil
- 8 dill pickle slices
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 8 slices peameal bacon, approx. 1 lb (450 g)
- 4 kaiser rolls or soft sandwich buns
- 2 tbsp (30 ml) unsalted butter, softened
- 2 tbsp (30 ml) yellow mustard
- 1 small yellow onion, thinly sliced
- 1 tbsp (15 ml) vegetable oil
- 8 dill pickle slices
- Salt and freshly ground black pepper to taste

Instructions

Gram weights below are shown as approximate US weights.

1. Heat a large skillet over medium-high heat. Add the peameal bacon slices in a single layer and cook 2–3 minutes per side, until edges are golden and the centers are hot. Remove and keep warm.
2. In the same skillet, add the vegetable oil and sliced onion. Sauté over medium heat until soft and lightly caramelized, about 6–8 minutes; season with a pinch of salt and pepper. Remove and set aside.
3. Split the rolls and spread butter on the cut sides. Toast buttered sides in a clean skillet or under a broiler until lightly golden.
4. Assemble sandwiches: spread about 1/2 tbsp (7 ml) mustard on each bottom bun, top with 2 slices (approx. 1/4 lb) of hot peameal bacon, a spoonful of sautéed onions, and two pickle slices. Finish with the top bun and serve immediately.

1. Heat a large skillet over medium-high heat. Add the peameal bacon slices in a single layer and cook 2–3 minutes per side, until edges are golden and the centers are hot. Remove and keep warm.
2. In the same skillet, add the vegetable oil and sliced onion. Sauté over medium heat until soft and lightly caramelized, about 6–8 minutes; season with a pinch of salt and pepper. Remove and set aside.
3. Split the rolls and spread butter on the cut sides. Toast buttered sides in a clean skillet or under a broiler until lightly golden.
4. Assemble sandwiches: spread about 1/2 tbsp (7 ml) mustard on each bottom bun, top with 2 slices (approx. 1/4 lb/113 g) of hot peameal bacon, a spoonful of sautéed onions, and two pickle slices. Finish with the top bun and serve immediately.