Classic Peameal Sammie with Caramelized Onions
Monterey Jack Cheese and Sweet Potato Fries
Peameal bacon sandwiches are often considered a signature dish of Toronto. Salty peameal bacon paired with a delicious potato fries– it's a dinner dream come true!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Peameal Bacon
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
113 g
Onion, sliced
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 tbsp
Smoked Paprika-Garlic Blend
4 unit
Artisan Bun
(Contains Wheat)
2 tbsp
Whole Grain Mustard
(Contains Mustard)
680 g
Sweet Potato, fries
(Contains Sulphites)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
4 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat your broiler to high (to bake fries and toast the buns).
Wash and dry all produce.* On a baking sheet, toss sweet potatoes with 2 tbsp oil. Season with salt and pepper. Roast in the middle of the oven, tossing halfway through cooking, until golden-brown, 20-22 min. (NOTE: This healthier version won't get crispy like deep-fried fries!)
Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the onions. Cook, stirring often, until slightly softened, 2-3 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until the onions are dark golden-brown, 7-8 min. Remove pan from the heat and transfer onions to a small bowl. Carefully wipe pan clean.
Heat the same large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the bacon. Sprinkle over the spice blend. Cook until golden-brown, 2-3 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**) (TIP: Do not crowd the pan – cook in batches if necessary.) Transfer to a plate and cover to keep warm. Set aside.
Meanwhile, cut the buns in half and arrange them on another baking sheet cut-side up. Divide the cheese over the top buns. Toast in the middle of the oven until just golden and the cheese has melted, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Meanwhile, in another small bowl, stir together the mustard and mayo. Spread the mustard-mayo on the toasted bottom buns, then top with the bacon and caramelized onions. Serve the sweet potato fries on the side.
If you have eggs at home, heat a medium non-stick pan over medium-low heat. When the pan is hot, add 2 tbsp butter. Swirl to melt. Crack 4 eggs into the pan. Season with salt and pepper. Cook, covered, until the white of the egg is set 2-3 min. (NOTE: The yolk will still be runny). Top each peameal bacon sandwich with an egg.
