Original Peameal On A Bun Recipe

In a small bowl combine mayonnaise, maple syrup, Dijon mustard, lemon juice and grated garlic. Whisk until smooth.

Season with salt and black pepper to taste (start with listed amounts), then refrigerate while you prepare the rest of the sandwich so flavors meld.

Place shredded kale in a medium bowl. Add olive oil, red wine vinegar, salt and pepper.

Massage the kale with your hands or toss vigorously for 1 minute until it softens and wilts slightly. Set aside.

Prepare tomatoes

Slice the tomatoes into 1/4-inch (6 mm) thick slices. Lightly salt and set aside for a minute to draw out excess moisture, then blot any liquid with a paper towel.

Heat a large non-stick or cast-iron skillet over medium-high heat. Add 1 tablespoon butter and swirl to coat.

When the butter is hot and foamy, add peameal bacon slices in a single layer (work in batches if necessary). Cook 2–3 minutes per side until golden brown and cooked through (internal temp about 145°F/63°C if using a thermometer). Remove to a plate and keep warm; add remaining 1 tablespoon butter between batches if needed.

Split the pain au lait rolls horizontally and lightly toast cut sides in the same skillet for 30–45 seconds until just golden.

Spread about 1 tablespoon of maple aioli on the bottom half of each toasted roll and a light smear on the top half.

Layer 3–4 slices of hot peameal bacon on the aioli-coated bottom bun. Top with a small handful (about 25 g) of the massaged kale, then place 1–2 tomato slices on top of the kale. Finish with the top bun.

Press gently, cut in half if desired, and serve immediately while peameal is warm and rolls are soft.