Peameal Bacon Sandwich

Name: Peameal Bacon Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Canada
Ingredients: 1 lb (450 g) peameal bacon, sliced 1/8-inch (3 mm) thick; 4 kaiser rolls, split; 2 tbsp (30 ml) vegetable oil or bacon fat; 1/4 cup (60 ml) yellow mustard, or to taste

Peameal Bacon Sandwich Say it: PEEM-ul BAY-kun SAND-wich

By the Passport Plate editors. Published November 14, 2026.

Jump to recipe Pin it

The peameal bacon sandwich is a beloved Toronto classic, created in the 1960s at the city's iconic St. Lawrence Market. Thin slices of cured, cornmeal-coated pork loin are pan-fried until juicy and crisp at the edges, then piled into a soft kaiser roll. It is often served simply with mustard, letting the sweet-salty, lean bacon shine. Eaten for breakfast, lunch, or as a quick market bite, this sandwich is a true taste of Toronto's food scene and a proud Canadian comfort food.

Peameal Bacon Sandwich

Pronounced PEEM-ul BAY-kun SAND-wich

Serves: 4
Prep: 10 min
Cook: 15 min
Total: 25 min
Level: Easy

Dairy-free

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

4 servings

1 lb (450 g)450 g (1 lb) peameal bacon, sliced 1/8-inch (3 mm) thick
4 kaiser rolls, split
2 tbsp (30 ml)30 ml (2 tbsp) vegetable oil or bacon fat
1/4 cup (60 ml)60 ml (1/4 cup) yellow mustard, or to taste

Method

Pat the peameal bacon slices dry with paper towels if needed.
Heat 1 tablespoon (15 ml) of oil in a large skillet over medium-high heat.
Working in batches, fry the bacon slices for 2-3 minutes per side until golden at the edges and cooked through but still juicy; add more oil if the pan dries out.
Transfer cooked slices to a plate and keep warm.
Lightly toast the split kaiser rolls in the same skillet or under a broiler until just golden.
Spread a generous layer of yellow mustard on both halves of each warm roll.
Pile 4-6 slices of hot peameal bacon onto the bottom half of each roll, fold the top over, and serve immediately.

Regional variants

Some vendors serve it on a soft white bun instead of a kaiser roll, and a few modern versions add maple glaze or hot sauce.

Cook's notes

Ask your butcher for true peameal bacon (cornmeal-crusted back bacon); regular Canadian bacon is a close substitute but less traditional.
Do not overcook the bacon or it will become dry; it should stay tender and slightly pink in the center.
For extra flavor, some Torontonians add a fried egg or sharp cheddar, but the classic version stays simple.

Serve with

Strong coffee, a cold Canadian lager, or a simple dill pickle on the side.

Make ahead and storage

Best enjoyed fresh, but leftover cooked peameal bacon can be refrigerated up to 3 days and gently reheated in a skillet.

Peameal Bacon Sandwich