Peameal Bacon Sandwiches with Charred Corn Summer Salsa

ImageI know Canada is incredibly multi-cultural and it’s surprisingly not that impossible to pinpoint just food that represents everyone. I am well aware of nanimo bars, beaver tails and oh god – poutine – but I’m talking about something that really shows off our products. Not that sugar, fried and/or greasy candidates aren’t er, notable.



I’m leaning towards British Columbia salmon, Alberta beef, Prairie grains, Quebec and Ontario maple syrup, East Coast seafood and ….(drumroll) BACON.




I know it seems strange for me to have so much excitement for this porky demi-god. I don’t use it try often and chocolate/butter/ salted caramel is more likely to get me pumped up to an unreasonable level. That isn’t to say I still don’t appreciate a good old fashioned Peameal bacon sandwich. Or since we’re being patriotic -Canadian bacon- which I wasn’t aware was exclusively Canadian until very recently.




There’s something terribly summer-soaked about a big, messy peameal sandwich. Weather your feeding a crown camping with peameal and eggs, or serving it at a BBQ  complete with local beer to wash it down with. Seriously, what else depicts summer better food-wise?


I love the slightly amped-up version here with the addition of high quality cheese, a crunchy and refreshing salsa and of course, way too much mayo. Summer doesn’t last forever, so it’s your patriotic duty (really, it is) to makes these crowd-pleasing (and super easy) sandwiches.


Peameal Bacon on a Bun with Charred Corn Summer Salsa

Adapted from LCBO Food and Drink

Serves 4

Peameal + Garnish

  • 4-12 slices of peameal, depending on how thick it is you’ll need more or less
  • 4 kaiser rolls or hamburger buns
  • 4 large pieces or handfuls of lettuce
  • 4 slices smoked gouda or other creamy melting cheese
  • honey dijon mustard
  • mayonaisse

Charred Corn Salsa

  • 1 large or 2 small cobs of corn, charred
  • 1/2 red or yellow pepper, finely diced
  • 1/2 small red onion
  • 1/2 jalepeno pepper
  • 1 cup diced tomatoes, cherry or whole
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon brown sugar
  • salt + pepper

1. To char corn, place over gas element on medium high, rotating every 2 minutes or so. Alternatively do the same on your grill, the stove seems to be much faster.

2. Remove from heat and let cool slightly before cutting the kernels off with a knife. Place into mixing bowl.

3.  Cut peppers, onion, tomatoes and jelepeno. Add to corn.

4. Add oil, vinegar, sugar, salt and pepper to vegetables. Toss and let sit at least 1 hour.

5. Serve with peameal or any other main as a super refreshing side.


1. Preheat grill to 375˚

2. Cook peameal on medium heat for  about 10 minutes or until bottom is browned.

3. Turn and grill for about 5 minutes.

4. Place cheese on top of bacon for turning off BBQ and closing lid until cheese is melted.

5. Remove from grill.


1. If desired, toast buns at this point.

2. Spread honey dijon and mayo onto each side of the bun.

3. Place peameal onto bottom bun, spooning corn salsa on top with with lettuce

4. Serve immediately and enjoy!


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