Peameal Bacon Sandwich

Method

1. If your peameal bacon is a whole piece, cut it into slices about 5 mm thick (4 to 5 slices per sandwich). Pat them dry with paper towels so the cornmeal crust browns and crisps. Don't brush off the yellow coating; that is what makes it peameal.

   Add in this stepPeameal bacon (cured pork loin rolled in cornmeal) 240 g

2. Split the rolls and warm them cut side down in a dry 26 cm frying pan over medium heat for 1 min, just until warm, then set aside. At the Toronto market stalls they are served soft and untoasted, so you can skip this.

   Add in this stepKaiser roll or soft bun 2

   medium heat

3. Add the oil to the same pan and heat it over medium heat. Lay the slices in without overlapping and fry in 1 batch, 3 min per side, until the crust is golden and crisp, the meat feels firm when pressed and the juices run clear. Peameal bacon is raw cured pork, so it must be cooked through (71 °C in the centre). It stays slightly pink even when done because it is cured; that is normal.

   Add in this stepVegetable oil 1 tsp

   medium heat

4. Spread mustard on both cut sides of each roll, pile the hot slices on the bottom half, folding them slightly so they stack high, close and eat straight away.

   Add in this stepYellow mustard 4 tsp