Peameal bacon sandwich

Originating from Toronto, this simple sandwich consists of thick slices of fatty and crispy peameal bacon on a Kaiser bun. The bun soaks up the bacon's juices, developing its own meaty texture in the process. The sandwich is usually paired with mustard, and nowadays there are even modern versions with added cheese, eggs, tomatoes, or lettuce. The bacon is called peameal because it used to be rolled in ground yellow peas, and although it's now typically rolled in cornmeal, the name peameal bacon remains unchanged.