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BBQ Roasted Peameal Bacon Sandwich Stack

Time: 30 Minutes Serves: 4

Inspired by Toronto’s love for our peameal bacon sandwiches! This recipe was created by Chef Matt Dean Pettit.

“A great take on a Canadian classic! I use the buns here as the hero as I build the sandwich stack with a bottom bun layer, slaw, thick cut peameal bacon, then another bottom bun piece, and repeat the steps. Top with a fried egg and close with a top portion of bun! Squeeze and enjoy the runny eggy, bacon goodness!

Pro tip: you will have 4 top buns left over which you can toast up, drizzle with olive oil, and use for delicious croutons!”

– Chef Matt Dean Pettit

Ingredients

  • 16 x COBS Bread Gourmet Hamburger Buns
  • 1/4 cup butter, softened
  • 1 peameal bacon roast (2.5-3 lbs)
  • 1/4 cup pure maple syrup
  • 2 cups carrots, shredded
  • 2 cups purple or Napa cabbage, shredded
  • 1/2 cup mayonnaise
  • 1 lemon, freshly squeezed juice
  • Hot sauce to taste
  • Salt to taste
  • Pepper to taste
  • 2 Tbsp Canola oil
  • 4 eggs, cooked over easy

Directions

  1. Preheat the BBQ to 375º F (190º C)
  2. In a large BBQ safe baking dish, place the peameal roast in it, skin side up. Using a knife score the skin diagonally creating cross marks about 1/2 inch deep.
  3. Pour maple syrup all over making sure to get into each cut.
  4. Cover with foil and bake for 1 hour. Remove foil and continue to bake for another 5-10 minutes.
  5. Remove from the BBQ and let rest before slicing into 1/2 inch thick loins.
  6. In a mixing bowl, combine the shredded carrot, cabbage, mayo, lemon juice, hot sauce and salt and pepper, mix well. Set aside.
  7. Cook 4 eggs over easy, keep warm. Set aside.
  8. To build, butter each bun top and bottom. Take the bottom bun, top with slaw, add 1 piece of thick cut peameal. Repeat the steps again and finally top with fried egg and top portion bun.
  9. Squeeze, eat & enjoy! MDP!