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Peameal Bacon Sandwich

This Peameal Bacon Sandwich is big, heavy and delicious. Peameal bacon is wet-cured, unsmoked back bacon made with pork loin that was originally rolled in dry crushed yellow peas to help preserve it, hence the name. Now, it is rolled in cornmeal, while still sticking to the original name. It’s so tasty and with four slices of peameal bacon on each sandwich, you don’t need to worry about that wonderful flavour coming through. This sandwich has it all and I hope you give it a try.


Recipe by Mark Calaminici | Food Loves Company

Serves 2


4 slices of tomato, thin or thick cut

1 cup shredded iceberg lettuce

40g old cheddar, coarsely grated

40g provolone, coarsely grated

4 tbsp of mayonnaise

1-2 tbsp of bomba sauce

1-2 tbsp of salted butter

2 kaiser rolls, sliced, buttered and toasted

8 slices of peameal bacon


1. Slice your tomato into thin or thick slices, your preference, set aside. Core your iceberg lettuce and slice in half. Place on flat surface and with a knife thinly slice the lettuce into shavings, set aside. With a box grater, coarsely grate the old cheddar and provolone cheese and mix them together in a bowl, set aside. Whisk together mayonnaise and bomba sauce, adding more mayonnaise or bomba sauce, depending on your taste. Place in the fridge or set aside.

2. In a large frying pan over medium-high heat, add butter and toast the Kaiser buns to your liking and set aside. You can add more butter or oil to the pan just before cooking the peameal bacon but its optional. Place the slices of peameal bacon in the pan and cook 2 to 3 min on each side. Four slices of peameal will be as is and the other 4 will have cheese on them. Add the cheese mixture onto the peameal bacon and let melt. You want to let some cheese fall onto the pan as it will create a cheese skirt and give added flavour and a bit of crunch. You can cover the pan with a lid to help speed up the melting process.

3. Lay buttered and toasted kaiser roll on work surface. Add bomba mayo to the bottom and top half of the buns. Add lettuce on the bottom half bun, top with tomato slices and then alternate peameal slices, one without cheese one with (4 slices per sandwich). Top with the top half bun. Enjoy!


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