Back Bacon on a Bun


  • Makes6 to 6 servings

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.


  • 750 g peameal bacon, (in 1 piece or sliced)

  • 1/4 cup honey

  • 1/4 cup mustard, (Dijon, if you have it)

  • 6 fresh kaiser rolls

  • lettuce

  • tomato


  • 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.

This article was originally published on Jul 01, 2003

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