Grilled Back Bacon on a Bun
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.
Servings: 4
Ingredients:
Grilled Back Bacon on a Bun
Photography by Yvonne Duivenvoorden
| 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% |
-
1 sweet red pepper, quartered
4 slices (1/4 inch/5 mm thick) Spanish onion
1 tbsp (15 mL) extra-virgin olive oil
Pinch each salt and pepper
1/4 cup (50 mL) Dijon mustard
2 tbsp (25 mL) liquid honey
1 lb (500 g) sliced back 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.
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.
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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