AI-generated image
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)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Zapiekanka
Zapiekanka is Polish street food born in the 1970s and perfected at the hatch windows around Plac Nowy in Kraków's Kazimierz district, where students and night owls queue for one at midnight. Half a long baguette is topped with mushrooms fried with onion, covered in grated cheese and baked until crisp at the edges and bubbling, then finished with a zigzag of ketchup and chives. The classic version has no meat at all. Use a hard cheese made with vegetarian rennet (many supermarket mild Cheddars and Goudas are). Chef's tip: fry the mushrooms until completely dry before they go on the bread; wet mushrooms make the baguette soggy instead of crisp.
Polish
Pepito
When the bars close in Caracas, the queues form at the pepito stands of Las Mercedes and Altamira: long soft rolls stuffed with griddled strips of beef and chicken, grated cheese, lettuce and tomato, a crunchy handful of potato sticks and squiggles of garlic sauce, ketchup and mustard. It's messy, generous food, best eaten on the pavement. The common mistake is crowding the griddle, so the meat stews instead of searing. Chef's tip: cook the beef and chicken separately in a very hot pan, in small batches.
Venezuelan
Mazorca desgranada
Food trucks and street corners in Bogotá and Medellín sell mazorca desgranada in plastic tubs, late into the evening: sweet corn kernels cut off the cob, fried in butter and layered with shredded chicken, melted cheese, crunchy potato sticks, pineapple sauce and salsa rosada. Some stands add bacon, beef or quail eggs; this version keeps to chicken. It is sweet, salty and gooey, and a hit with teenagers. Using tinned corn without draining it well is a common error: the water dilutes the sauces and the tub gets soggy. Chef's tip: fry the corn until a few kernels brown and pop; that caramelised edge stands up to all the sweet sauces. For a vegetarian tub, skip the chicken and use a cheese made with microbial rennet.
Colombian