Canada's famous peameal bacon sandwich

Canadian peameal bacon sandwich recipe

Canada is most commonly associated with poutine and maple syrup. But one of the most uniquely Canadian recipes is the classic Peameal bacon sandwich.

Best eaten for breakfast, this savoury dish is made with a thick slice of peameal bacon, which is a type of boneless pork loin that's been cured and rolled in cornmeal. It's served on top of a freshly-baked roll or bun and topped off with an optional condiment of honey or mustard - or for the truly Canadian, a mix of both!

Peameal bacon started out as a delicacy only available in Ontario, but has become a staple in Canadian cuisine that's enjoyed across the country. You may have heard of Canadian bacon before - and that's exactly what peameal is! It's the thick, salty cut of pork that has the taste of bacon without the thinness. You don't get much flavour from the peameal, but you do get the mildly sweet, slightly salty flavour of the smoked ham coming through.

Peameal bacon got its name as it was historically rolled in ground yellow peas as a way of preserving the meat. During shortages in World War 2, it began being rolled in yellow cornmeal, which was more plentiful. The best place to try it in Canada is at the St. Lawrence Market in Ontario, which you can easily enjoy on a guided Toronto food tour.

I grew up eating this sandwich every other Saturday with my dad, when we'd go downtown to shop for fresh fish and veggies every week. I loved finishing up the shop because I knew it meant a stop at Carousel Bakery for the crusty Kaiser roll and the deliciously sweet peameal bacon inside!

Here is an easy recipe to recreate the classic peameal bacon sandwich at home. It''s incredibly easy to prepare and will quickly become a household favourite!


  • 225g peameal bacon
  • 4 Kaiser buns or rolls
  • Honey, local preferred (option)
  • Yellow mustard (optional)


  1. 1
    Preheat a grill pan or frying pan over medium high heat.
  2. 2
    Cut the peameal bacon into slices about 1/2-inch thick (if it's not pre-cut). When the pan is hot, carefully lay out leaving about 1/2 an inch of space between.
  3. 3
    Fry the bacon, flipping once starting to go dark brown on each side. It takes about 5 minutes per side. If you aren't eating it all immediately, do not fry the additional bacon until you are ready to use it. Just wrap up and either freeze or store in the fridge.
  4. 4
    Toast buns or rolls in a toaster oven if desired.
  5. 5
    Assemble sandwiches by layering peameal bacon onto toasted bun. Eat plain with butter, or top with a spoonful of mustard and a spoonful of honey.

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Nina Clapperton

Author - Nina Clapperton

Nina is a travel blogger and freelance writer. Born Canadian, but having lived in over 18 countries in 10 years, Nina makes expat life accessible. She proves that there's no need to wait for the right time or amount of money, having moved to Italy alone at 16 and to New Zealand with $200 to her name.

Last Updated 19 November 2022

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