Peameal Bacon Sandwiches a Perfect Meal

Peameal Bacon Sandwiches - Image Foodland Ontario
Peameal Bacon Sandwiches - Image Foodland Ontario
Peameal Bacon Sandwiches - Image Foodland Ontario
Peameal Bacon Sandwiches – Image Foodland Ontario

THUNDER BAY – FOOD – Looking for a quick and tasty winter breakfast or lunch sandwich? Our friends at Foodland Ontario offer up this delicious idea.

Whether you serve them for breakfast, brunch or dinner, these peameal bacon sandwiches will be the new craze at the cottage or at home. If you like, serve topped with scrambled or fried eggs. For dinner, serve with coleslaw.

Preparation Time: 10 minutes
Cooking Time: 4 minutes
Grilling Time: 8 minutes
Serves 4

2/3 cup (150 mL) prepared chicken gravy
1 tbsp (15 mL) minced Ontario Shallots
Pinch cayenne pepper
1 sprig fresh Ontario Thyme
Pepper, to taste
4 panini buns
2 tbsp (25 mL) grainy mustard
1 tbsp (15 mL) Ontario Honey
8 slices Ontario Peameal Bacon (about 12 oz/ 375 g)
1 cup (250 mL) Ontario Cheddar Cheese Curds
2 Ontario Tomatoes, thinly sliced

In a small saucepan, combine gravy, shallots, cayenne pepper and thyme. Bring to boil; reduce heat to low and simmer for 2 minutes, stirring occasionally. Remove from heat; discard thyme. Season with pepper and keep warm.

In a small bowl, stir together mustard and honey. Slice buns horizontally and spread bottom halves with mustard mixture. Place on baking sheet; set aside.

Place bacon on greased grill over medium heat. Grill, covered until cooked through, about 2 minutes per side. Place bacon on mustard side of buns; top with cheese curds. Place baking sheet on grill; cover and grill until cheese is slightly melted, 3 to 4 minutes.
Place sandwiches on plates, drizzle with gravy and top with tomatoes.

Tip: Peameal bacon, originating in Ontario is lean and tender. It is from the pork loin and has been cured in a brine and rolled in cornmeal; available sliced or by the piece.

Nutritional Information:
1 Serving
PROTEIN: 25 grams
FAT: 18 grams
FIBRE: 3 grams
SODIUM: 1508 mg

Printed with permission from Foodland Ontario

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