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Grilled Back Bacon on a Bun

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Back Bacon on a Bun

This recipe makes 4 servings

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Nutritional Info
Per searving: about -
cal 437
pro 30 g
total fat 16 g
sat. fat 4 g
carb 47 g
fibre 5 g
chol 56 mg
1 -
sodium 993 mg
% RDI: -
calcium 9
iron 20
vit A 11
vit C 83
folate 15

Back bacon, which is from cured, smoked cooked pork loin, is also known as Canadian bacon south of the border.  Peameal bacon is also from the pork loin but has been cured in brine, or sweet pickled, and is uncooked. Peameal bacon is characterized by its cornmeal crust.

Ingredients

  • 1 sweet red pepper, quartered
  • 4 slices (1/4 inch/5 mm thick) Spanish onion
  • 1 tbsp extra virgin olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1/4 cup Dijon mustard
  • 2 tbsp liquid honey
  • 1 lb sliced back bacon or peameal bacon
  • 4 whole wheat kaiser rolls

Preparation

Brush red pepper and onion with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until grill-marked and tender, about 6 minutes.

Meanwhile, in small bowl, stir mustard with honey. Add bacon to grill and brush with half of the mustard mixture; grill, covered, for 3 minutes. Turn and brush with remaining mustard mixture; grill until marked, about 3 minutes.

Cut buns in half. Sandwich bacon, onion and red pepper in buns.

More bacon recipes:

Additional information : What Are Back Bacon And Peameal Bacon?
Back bacon is also known as Canadian bacon south of the border. It is from the tender pork loin that has been cured, smoked and fully cooked.

Peameal bacon is also from the pork loin but has been cured in brine, or sweet pickled, and is uncooked. Peameal bacon is characterized by its cornmeal crust.

Both back and peameal bacon are available in slices or chunks. They are leaner than side bacon (about 35 g less fat per 100 g) and therefore shrink less during cooking.

Source : Canadian Living Magazine: July 2006; Get Grilling: Summer 2007

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