Back Bacon on a Bun
This article has not been rated yet.
A Canadian classic! Real back bacon - also known as peameal bacon - is a form of meat unknown anywhere outside the country. Make sure you buy the right kind: cured but uncooked. The meat will be pastel pink with a coating of yellow cornmeal.
, (in 1 piece or sliced)
, (Dijon, if you have it)
- If it isn’t already sliced, cut the peameal bacon into ¼ in. (0.5 cm) thick slices. You should get anywhere from 6 to 8 slices. Mix together the honey and mustard in a small bowl. Slice a couple of tomatoes and some crisp lettuce and arrange on a plate. Anything else you’d like on your sandwich? Onions? Pickles? Mayo? Go ahead – put it all out.
- Now grill the sliced bacon on a preheated barbecue, brushing each side lightly with honey mustard. Don’t overcook the meat or it will dry out and become leathery – just make sure it’s done through – about 2 or 3 minutes per side should do it. Remove slices to a platter and let everyone assemble their own sandwich just the way they like it.