Peameal Bacon Sandwich
Thick slices of cornmeal-crusted wet-cured pork loin griddled and stacked into a soft kaiser roll with sharp mustard.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Heavy frying pan or griddle
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 22 g
- carbs
- 42 g
- protein
- 34 g
- calories
- 520
Instructions
- 1
Heat a dry heavy pan over medium heat and lay in the peameal slices without crowding them.
- 2
Cook for 3-4 minutes a side until the cornmeal crust is golden and the pork is just cooked through.
- 3
Split the rolls, butter the cut sides and toast them in the same pan for 1 minute.
- 4
Spread mustard on the base, stack two or three hot slices per roll, add pickle and pepper, and close.
- 5
Serve immediately while the crust is still crisp.
Chef's tips
Peameal is cured but not smoked, so it cooks fast — pull it as soon as the centre loses its pink.
Ingredient substitutions
- peameal bacon → thick-cut back bacon, though the cornmeal crust is what defines the sandwich
- kaiser rolls → any soft, sturdy white roll
Storage
Best eaten fresh; cooked slices keep 2 days in the fridge.
Common mistakes to avoid
- •Slicing the pork too thin so it dries out
- •Cooking on high heat, which burns the cornmeal
Serving suggestions
Cooked Peameal Bacon Sandwich?
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