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Peameal Bacon Sandwich

Peameal Bacon Sandwich


Kary Osmond’s peameal bacon sandwich is perfect for a cozy weekend at home. Check your grocery store for peameal bacon roast, and if you can't find it, follow the easy instructions and make your own.

Close up of a peameal bacon sandwich on a plate with a salad behind.


2 pounds peameal bacon roast
1/4 cup brown sugar
1/4 cup bourbon
5-6 soft buns
to taste mustard, mayo, pickles


  1. Preheat the oven to 350 F and line a baking sheet with foil. 
  2. Whisk together brown sugar and bourbon in a bowl.
  3. Score the roast and place on baking sheet. Brush with half the glaze.
  4. Bake for 30 minutes then baste with remaining glaze. Bake until the internal temperature reaches 160 F — which will take about another 25 minutes (55 minutes in total). 
  5. Slice and serve with soft buns, mustard, mayonnaise or pickles!

Option: Home-Made Roast

  1. Buy a raw 2-pound pork loin.
  2. Create brine by boiling 10 cups of water, 1 cup salt, 1/2 cup of white sugar, 1/4 cup brown sugar, 2 tablespoons of maple syrup, 2 tablespoons of your favourite pickling spices (like mustard seed, fennel seed and black peppercorn) and 2 bay leaves. 
  3. Let the brine cool.
  4. Place brine and loin in plastic bag and leave in fridge on a tray. Leave to brine for up to three days. To check flavour, after each day, slice off a small piece and fry it. When it reaches the desired flavour, remove from brine.
  5. Rinse the loin then roll in cornmeal.
  6. Store in a sealed bag or container in fridge.
  7. Prepare roast as instructed above.

More Kary Osmond Recipes:
California Rolls
Devil's Food Pudding Cake
Orange Cream Martini


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