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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Wednesday, April 29, 2009

Peameal Bacon Sub

I have often mentioned peameal bacon on this blog. Shortly after posting how to make peameal bacon aka the real Canadian bacon people started asking how to serve this cured meat. This really is a simple meat that can be sliced then pan fried or  baked whole then sliced. The slices can then be served much the same you would serve any other sliced meat. Left over slices can be warmed and used for making peameal bacon on a bun or used in casseroles and quiche.

There really are only two rules when cooking peameal bacon. First do not overcook! This is very important as overcooking will cause the peameal bacon to have a dry texture. It is even more expensive if the peameal bacon has been thin sliced. Pan fried slices should be cooked until just nicely pink with a bit of browning. Second do not season while cooking! Peameal bacon has its own unique flavour that really doesn't need any further seasoning.

peameal bacon subPeameal Bacon Sub

Submarine sandwiches remain a popular choice for lunch. Sub shops allow you to choose your toppings and bun from a standard selection. This is an ideal way to get a sandwich made the way you want it without making it yourself! However the over all cost of the sub shop sandwich is more expensive than homemade. If you like subs, make them at home to take to work or school. Quite often a microwave oven is available at either to warm your sub if you desire.

Peameal bacon can be used to make very tasty, low fat submarine sandwiches. Pictured is one of the peameal subs we enjoyed for lunch a few days ago. Fillings included romaine lettuce, peameal bacon, Swiss cheese, tomatoes, red onions and olives. I put a little mayo on the inside of the buns and used Kraft Signature aged balsamic vinaigrette as the sub dressing.

Submarine buns range in size from 6 inches to 2 feet or longer. There are specialty party sized subs available through some bakeries. The size of homemade sub buns are limited by the width of your oven. At one time sub buns were either white or whole wheat but now there is quite a large variety available. If you make your own the variety is almost endless so do experiment a bit. My basic white bread recipe lends itself nicely to making sub buns. This is a lovely recipe to tweak just a bit for different results especially when it comes to crust enhancers like sesame seeds. Most of the yeast bread recipes in the archives can also be made into sub buns as well.

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