Ah, the Peameal on a Kaiser. Not just a sandwich, but a Toronto icon!
Here at Angelique's, we don't just *make* peameal; we craft it, from the first brining of the pork loin to the final, satisfying bite.
Forget those pale imitations you find elsewhere.
We're talking about tender, juicy pork, coated in that distinctive yellow cornmeal, nestled in a freshly baked Kaiser roll that practically melts in your mouth.
This isn't fast food; it's an experience. The kind of thing that makes you close your eyes and savor every moment.
I remember when I first came to Canada, I was told, “You HAVE to try a peameal bacon sandwich.” I did.
And I was…underwhelmed. The pork was dry, the roll was stale, and the cornmeal tasted like…well, nothing.
That's when I knew I had to do better.
I spent weeks perfecting our brine, sourcing the finest cornmeal, and developing our Kaiser roll recipe. The goal?
To create a sandwich so good, so authentic, it would transport you straight to a bustling Toronto deli.
What sets ours apart? It's the passion we put into every step. We don't cut corners. We don't use pre-made anything.
Our peameal sings because of our dedication to the craft.
Our Kaiser rolls have a slight tang of sourdough, offering a perfect counterpoint to the richness of the pork.
And the mustard? Forget that yellow stuff. We use a coarse-ground Dijon that adds a delightful kick.
We are going to take you through every detail, ensuring your sandwich is worthy of the name.
This is more than a recipe; it's a journey.
Get ready to roll up your sleeves, because we're about to make a peameal on a Kaiser that you will never forget!
You'll smell the fragrant pork, hear the sizzle on the grill, and taste the perfect harmony of flavors.
This isn’t just cooking; it’s creating a memory.
Not in the mood to brew?
Order at Angelique'sTotal Time
15h 15m
In a large pot, combine the water, kosher salt, brown sugar, maple syrup, and pink curing salt. Bring to a simmer over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool completely. This step is *crucial*; don't even think about adding the pork to warm brine. We need a cold environment for even curing.
Place the pork loin in a large container or resealable bag. Pour the cooled brine over the pork, ensuring it is fully submerged. If necessary, weigh it down with a plate to keep it submerged. Refrigerate for 5-7 days. This is where the magic happens. Patience, my friends, is key.
Remove the pork loin from the brine and rinse thoroughly under cold water. Pat it completely dry with paper towels. This helps the cornmeal adhere properly.
Spread the yellow cornmeal on a large plate or baking sheet. Roll the pork loin in the cornmeal, pressing gently to ensure it is evenly coated on all sides. We want a thick, even coating of that beautiful yellow color.
Slice the peameal bacon into 1/4-inch thick slices. Heat a grill or cast iron pan over medium-high heat. Cook the slices for 2-3 minutes per side, until golden brown and cooked through. The smell alone will drive you wild!
In a large bowl, combine the warm milk, sugar, and yeast. Let stand for 5-10 minutes, until foamy. This is how we know our yeast is alive and kicking. If it doesn't foam, your yeast is dead, Jim!
Add the melted butter, egg, and salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. We want a nice, airy dough.
Punch down the dough to release the air. Divide the dough into 8 equal pieces. Roll each piece into a ball and then flatten slightly. Use a sharp knife or kitchen scissors to make a star pattern on top of each roll. This gives them that classic Kaiser roll look.
Dissolve the baking soda in the 3 tbsp of water. Using a pastry brush, gently brush this mixture on the shaped rolls. This will help the rolls brown nicely and gives them a slight tang. Place the rolls on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30-40 minutes.
Preheat oven to 375°F (190°C). Brush the rolls with egg wash and sprinkle with sesame seeds, if desired. Bake for 15-20 minutes, or until golden brown. The aroma will fill your kitchen!
Let the rolls cool on a wire rack before slicing and serving. Enjoy them fresh from the oven, while they're still warm and irresistible.
Lightly toast the Kaiser rolls. This gives them a nice texture and prevents them from getting soggy. Spread a generous tablespoon of coarse-ground Dijon mustard on the bottom half of each roll. Don't be shy; we want that tangy kick. Place two slices of cooked peameal bacon on each roll, slightly overlapping. Top with the other half of the Kaiser roll. Serve immediately and enjoy the symphony of flavors.
Serve immediately with your favorite sides! Perhaps some crispy coleslaw or a dill pickle.
Add a slice of cheddar cheese and caramelized onions for an even richer flavor profile. Decadent!
Add a drizzle of sriracha mayo for a fiery kick. For those who like a little heat.
1Don't overcrowd the pan when cooking the peameal bacon. Cook in batches to ensure even browning. We want a beautiful sear!
2For extra flavor, brush the peameal bacon with maple syrup during the last minute of cooking. The caramelization is divine.
3Toast the Kaiser rolls right before assembling the sandwich. This prevents them from getting soggy and adds a delightful crunch.
1Overcooking the peameal bacon. It should be cooked through but still juicy. Nobody wants dry, rubbery bacon.
2Using pre-shredded cheese. Freshly grated cheese melts much better and has a superior flavor. Take the extra minute; it's worth it!
Peameal bacon was developed in Toronto in the early 20th century by William Davies, an English immigrant. He owned a pork processing plant and developed the curing process for the pork loin. It quickly became a local favorite and spread throughout Canada.
Peameal bacon was originally coated in ground yellow peas for preservation, hence the name. Today, it's almost exclusively coated in cornmeal.
This recipe captures the essence of Angelique's in Ajax. Authenticity isn't just about ingredients; it's about place.
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