As some of you know, I am a big fan of peameal bacon and in particular I enjoy using it in sandwiches! Peameal bacon is made with the pork loin which is leaner than the belly and it is cured or pickled in a brine before being rolled in peameal or cornmeal. I have had this particular peameal bacon sandwich on my mind for a few weeks now and I could not hold off on making it any longer. The idea behind this sandwich was pretty simple, containing the peameal bacon, roasted tomatoes cheddar cheese and a sweet and tangy honey grainy mustard. I had intended on waiting for the tastier field tomatoes to start showing up but I figured that roasting the tomatoes would be concentrating their flavour anyways so I gave into temptation and made them now. It is hard to go wrong combining bacon and roasted tomatoes and this sandwich surely is a juicy, messy and tasty treat! (If you cannot get your hands on some peameal these sandwiches would also be good with regular bacon or even Canadian bacon.)
Tip: Most of the time involved in this recipe comes from roasting the tomatoes and you can easily roast them ahead of time on the weekend and have a few more of these tasty sandwiches during the week as quick meals. Just store the roasted tomatoes in the fridge and warm them up in the microwave before assembling the sandwiches later on.
Assemble the sandwich while everything is still warm to get that cheese to start to melt!
Peameal Bacon and Roasted Tomato Sandwich with Cheddar Cheese and Grainy Honey Mustard
Prep Time: 5 minutes Cook Time: 1 hour 5 minutes Total Time: 1 hour 10 minutes Servings: 1
Roasted tomatoes are just packed with flavour and really make this peameal bacon sandwich special!
- 1 medium tomato, cut in half
- salt and pepper to taste
- 2 slices peameal or Canadian bacon or 3 slices regular bacon
- 1 teaspoon olive oil
- 2 slices of bread
- 1 leaf lettuce
- 2 slices cheddar cheese
- 1 teaspoon honey mixed into 1 tablespoon grainy mustard
- Place the tomatoes on a baking sheet with the cut side facing up, drizzle with oil, season with salt and pepper and roast in a preheated 350F/180C oven for an hour.
- When the tomatoes have cooled a bit, cook the bacon and assemble the sandwich while still warm so that the cheese starts to melt.