Peameal And Cheddar On A Bun Recipe

Prepare and heat pan

Preheat a nonstick or cast-iron skillet over medium heat. Add 1 teaspoon butter or a light drizzle of oil and let it melt and coat the surface.

Toast the bun

Split the bun horizontally. Place cut-side down in the hot skillet and toast until golden and lightly crisp, about 1 to 2 minutes. Remove and set aside.

Warm and brown the peameal

Season the peameal slices lightly with the 1/8 teaspoon salt and 1/4 teaspoon black pepper. Add the peameal to the same skillet and cook over medium heat 1.5 to 2 minutes per side until edges brown and meat is warmed through. If slices are thick, cook another minute per side.

Assemble cheese on warm peameal

While the peameal is hot in the pan or immediately after removing it, top the warmed peameal with the 2 slices of cheddar so it melts slightly from the residual heat (about 30–60 seconds). If you prefer fully melted cheese, cover the pan for 30–45 seconds.

Build the sandwich

Spread 1 tablespoon mayonnaise evenly on the bottom half of the toasted bun (or top half if you prefer). Place the lettuce leaf on the mayo, then add the cheddar-topped peameal. Lay the 2 tomato slices on top of the meat. Season the tomato with a light pinch of salt and a few cracks of black pepper if desired.

Finish and serve

Cap the sandwich with the top bun. Press gently to compress slightly, slice in half if desired, and serve immediately while warm.