"The peameal sandwich is the only kind in Toronto that can really help anyone sober up upon first bite."
Prep time: 10 minutes
Total time: 10 minutes
¼ pound uncured back bacon
medium ground yellow cornmeal, for breading
1 tab unsalted butter
1 large egg
3 slices sharp cheddar cheese
1 Kaiser roll
1. We'll start by making an approximation of peameal bacon, a uniquely Torontonian variety that's usually very difficult to find down south. Take your slices of back bacon and gently powder them with cornmeal. The goal is not to coat the meat, but to give it enough cornmeal to impart a crunch when eaten.
2. In a medium-sized pan, bring the meat up to medium-hot and gently fry the meal-covered back bacon in the melted tab of butter. It's very easy to overcook the meat and you want to keep it tender, so a few minutes or less is generally enough.
3. Remove the bacon and set it somewhere to cool.
4. In the still hot pan, fry your egg—over easy or medium is usually enough.
5. While everything is still warm, place the ingredients on the Kaiser roll and enjoy!