Toronto’s peameal bacon sandwich is closely associated with St. Lawrence Market: hot, cornmeal-coated cured pork loin stacked in a soft kaiser roll, often with mustard. “Peameal” is the historic name; the familiar modern coating is cornmeal. This practical home version cooks commercially prepared peameal bacon and does not include a curing method.
Toronto’s peameal bacon sandwich is closely associated with St. Lawrence Market: hot, cornmeal-coated cured pork loin stacked in a soft kaiser roll, often with mustard. “Peameal” is the historic name; the familiar modern coating is cornmeal. This practical home version cooks commercially prepared peameal bacon and does not include a curing method.
Step 1Split the rolls. If using a whole peameal bacon roast, cut it into 8 slices about 1 cm thick with a clean knife. Keep raw pork and its juices away from the rolls and other ready-to-eat foods.
Step 2Heat a large skillet or griddle over medium heat. Add a thin film of butter or neutral oil if the pan needs it. Cook in batches, leaving room around each slice.
Step 3Cook the slices for about 3–4 minutes per side, adjusting for thickness and heat, until browned. Check each piece with a clean digital thermometer inserted into the centre of its thickest part; pork must reach 71°C. Transfer cooked slices to a clean plate, never the raw-meat plate.
Step 4Briefly toast the cut sides of the rolls in the skillet or on a clean griddle until warm and lightly golden. Keep them soft rather than dry.
Step 5Spread mustard inside each roll to taste. Stack two hot slices of peameal bacon in each roll and serve right away. Egg, cheese and slaw are optional variations, not part of this simple market-style version.
Serve immediately while the pork is hot. A dill pickle or simple green salad makes an easy side.
Refrigerate cooked leftovers promptly in a covered container at or below 4°C and follow the product’s package guidance. Do not leave cooked food at room temperature for more than 2 hours.
Reheat leftover pork until its centre reaches 74°C. Warm the roll separately and assemble just before serving.
Rounded estimate per sandwich based on generic peameal bacon, a kaiser roll, mustard and a small share of skillet fat; not laboratory-tested. Curing formulas and bun labels can substantially change sodium and calories.
Contains wheat/gluten in the roll and mustard. Check the peameal bacon and bun labels for other allergens. Keep raw pork separate, wash hands and utensils after handling it, and verify 71°C with a clean thermometer.
No. Peameal bacon is cured pork loin rolled in cornmeal; streaky bacon is usually pork belly.
No. This is a sandwich recipe using commercially prepared peameal bacon, not a curing or preservation formula.
