Aahafoods is a food Products supplier in Halifax, Canada.

Hello Canadian People, aahafoods is a grocery & food Product supplier in different Canadian regions like Vancouver, Winnipeg, and Halifax.

Why are Peameal bacon sandwiches famous in Halifax, Toronto

Peameal bacon sandwiches have been around for a very long time. And if you come to Toronto, there are plenty of shops that have their own version. But one spot you should definitely try is inside the historic St. Lawrence market, where the Peameal bacon sandwiches have become famous at the Carousel Bakery. It’s as simple as straight Peameal bacon on a bun.

Cook Bacon Sandwich at home with the right Ingredients

A classic option. And today I’m going to show you one of my versions I make at home.

I’m making two of these heavy sandwiches today, so let’s go grab a tomato and slice one to two slices per sandwich. As thin or as thick as you like. I cut mine about a quarter inch thick. Next, grab a head of iceberg lettuce. And to core the head of lettuce, just hit the core on a flat surface very hard and it’ll pop right out.

Well, it should have. Let’s try that again. One, two, three. Bam. Come on.

Okay, so that didn’t work well, but it usually does. So let’s just slice the head in half, cut out the core and just toss it away. Next, just thinly slice your lettuce into nice, thin, crisp shreds. About one cup of shredded lettuce should do. Time for the cheese.

Right Ingredients Food Product

Coarsely grate 40 grams of provolone cheese. This is a great melting cheese and will go great with the old cheddar. Then we will also coarsely grate another 40 grams. Once done, just mix the two cheeses together and set aside. Time for the sauce.

Equal parts mayonnaise to bumba sauce. If you want to know more about bumba, I did a Bumba 101 in a recent video and I’ll leave a link to that in the description below. Mix the two together until well combined. You can play around with how little or how much of the two ingredients you want, but I love my Bomba and I love making this Bomba mayo. For the bread, a kaiser roll will work well.

Grocery needs for Foods

I’m using the rolls for Martin’s. I love Martin’s anything, so I thought I’d give this a try. But any bun you like, it’s fine. So, Peameal bacon. It’s a wet, cured, unsmoked back bacon made with pork loin.

It was originally rolled in dry, crushed yellow peas to help preserve it, hence the name. Now it is rolled in cornmeal while still sticking to the original name. It’s salty, sweet and taste delicious in a skillet, a griddle top, a frying pan, whatever you like. Toast your buns with some butter. I like a light toast on my buns.

Once done, just set aside. No need to clean the cooking surface. You can even add more butter or oil if you like. For cooking the Pmeal, place a couple of slices down and cook each side for about two to three minutes. You’ll see some nice browning and once done, just remove and set aside.

Now, the next two slices, you’re going to cook, but we’re going to add the cheese. Cook one side and when you flip, that’s when we’re going to add the cheese. Lay it down and you want some of that cheese to fall on the sides because it’s going to crisp up and create almost like a cheese skirt. You can even cover with a lid to help speed up the melting process. See the cheese, it’s all crisping up, just adding more flavor.

Once done, just remove and we can assemble. Place some bowl of mayo on both halves of the toasted bun, some nice crisp, shredded lettuce, the tomato slice or slices. And always season your tomato slices with salt and freshly cracked pepper always. Then layer your Peameal slices. Let’s start with the cheese.

One one without, one with cheese, one without. That’s four slices of Peameal bacon. Top with the bun and dig in.

I think all I have to say for this one is bacon. I love sandwiches, so I hope you give this a go. And as always, the full recipe is in the description below. There’s also a link to my new website. Please like comment.

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