Peameal bacon sandwich
Toronto’s sandwich: cured pork loin rolled in cornmeal, griddled and served in a soft roll with mustard. It’s eaten at St. Lawrence Market.
Ingredients
- 600 g peameal bacon (or cured pork loin) in half-centimetre slices
- Cornmeal
- 4 kaiser rolls
- Wholegrain mustard
- Butter
How to make it at home
- If the loin isn’t already coated, roll it in cornmeal.
- Cook it on a griddle with a little butter, 2–3 minutes on each side.
- Split the rolls and toast them.
- Put several slices in each roll.
- Add mustard and serve.
The trick: Mustard and nothing else: that’s how it’s ordered in Toronto.