🇨🇦 CanadaCatalog recipe · Ontario
Cornmeal-crusted back bacon seared to a crackling edge and stacked hot on a soft bun with nothing more than mustard.
For 4 servings.
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Pat the peameal bacon slices dry.
Sear in a hot, lightly oiled skillet 3 minutes per side, until the cornmeal crust is deep gold and the center is just cooked through.
💡 It's already cured, so you're browning the crust and warming it through, not cooking raw pork — don't overdo it.
Butter the cut sides of the rolls and toast them in the same pan until golden.
Spread mustard on the rolls and stack 2–3 slices of bacon into each.
Press gently and serve right away, while the crust is still crisp.
Peameal bacon began as brined pork loin rolled in ground yellow peas to slow spoilage before refrigeration; cornmeal replaced the pea coating decades ago but the name stuck around. Toronto's St. Lawrence Market has served the sandwich since the 1970s, and it remains the city's answer to a breakfast sandwich, usually dressed with nothing more than mustard.
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