Perfect peameal on a bun with bourbon mustard.Tim Fraser/The Globe and Mail
Sandwiches are a huge trend right now. But while the many novel breads and fillings may be tantalizing, a few classics are getting left behind.
That's a shame, since all they really need is a subtle spin to make them new again: a dollop of horseradish in an egg-salad sandwich, for instance, or capers and anchovies tossed into the mayonnaise in a tuna sandwich.
Of all the classic sandwiches, my personal favourite is peameal on a bun. To give it a lift, I make mine with spiced bourbon mustard and a homemade corn relish and serve it for lunch with a green salad or for dinner with a bowl of chilled cucumber soup (though it's also delicious on its own).
Grilling the corn gives it a smoky taste that works perfectly with the bacon, but you can easily use leftover corn instead. And if you're short on time, you can always purchase a decent bourbon mustard instead of making it yourself. Just be sure to shave the cheese so it melts as soon as it hits the meat.
Servings: 4
Ready Time: 40 minutes
Ingredients
1/2 cup Dijon mustard
2 tbsp bourbon
4 tsp brown sugar
1 cup grilled corn
1/2 cup chopped yellow pepper
1/2 cup chopped sweet onion
1 tbsp chopped jalapeno pepper
2 cups seeded and chopped tomatoes
1 tbsp cider vinegar
2 tbsp olive oil
2 tbsp chopped parsley or basil
Salt and freshly ground pepper
8 to 16 slices peameal bacon
1 tbsp vegetable oil
4 kaiser or other soft white buns, warmed
1 1/2 cups shaved cheddar or gouda
4 crisp lettuce leaves
Method
Mix mustard, bourbon and sugar together in a small bowl and stir until smooth. Reserve.
Combine corn, yellow peppers, onion and jalapeno pepper in a food processor and pulse until chunky (or chop by hand). Stir in tomatoes, cider vinegar, olive oil and parsley. Season with salt and pepper to taste.
Heat barbecue to medium-high. Brush bacon with bourbon mustard and oil and grill for 2 minutes or until grill-marked. Turn bacon slices over. Brush top with more bourbon mustard. Cook 1 to 2 minutes longer or until underside is browned and bacon is cooked through.
Spread each bun with more bourbon mustard. Top with peameal (2 to 4 slices per sandwich, depending on how thickly it’s cut), shaved cheese and corn-and-tomato relish. Finish with lettuce and cut in half before serving.