Thick-Cut Peameal with Maple-Mustard Glaze and Caramelized Onions

Method

1. Slice the onion thinly. Melt half the oil and half the butter in a 24 cm pan over medium-low heat, add the onion and salt and cook for 18 min, stirring every few minutes, until soft, sweet and deep golden brown. If the bottom starts to catch, add 1 tbsp water and scrape. Tip the onions into a bowl.

   Add in this stepOnion 1Vegetable oil 1 tspButter 13 gSalt 1 pinch

   medium-low heat

2. In a small bowl, whisk the maple syrup, Dijon mustard and cider vinegar until smooth to make the glaze.

   Add in this stepMaple syrup 2 tbspDijon mustard 2 tspApple cider vinegar 1 tsp

3. Wipe out the pan. Split the kaiser rolls and spread the cut sides with the remaining butter. Toast them cut side down over medium heat for 1 min 30 sec, until golden and crisp at the edges, then set aside.

   Add in this stepKaiser rolls 2Butter 13 g

   medium heat

4. Cut the peameal into 1 cm slices (2 to 3 per sandwich) and pat them dry. Add the rest of the oil to the pan, heat over medium-high heat and sear the slices in 1 batch for 2 min without moving them, until a deep golden crust forms. Flip, turn down to medium heat and cook 3 min more; they are done at 71 °C in the centre, when they feel firm and the juices run clear.

   Add in this stepPeameal bacon (whole piece) 300 gVegetable oil 1 tsp

   medium-high heat→medium heat

5. Return all the slices to the pan over low heat, pour in the glaze and turn them for 1 min, until sticky and shiny. Watch closely, as maple burns quickly. Lay the cheddar on top, cover and leave about 1 minute until it melts.

   Add in this stepAged cheddar slices 2

   low heat

6. Pile the glazed peameal and caramelized onions onto the toasted roll bottoms, spoon over any glaze left in the pan, close and serve hot.