A lower-calorie way to make Peameal Bacon Sandwich
Peameal Bacon Sandwich — with mustard slaw on a whole-grain bun
Brown-edged peameal bacon, mustard slaw and a toasted whole-grain bun make a lighter Toronto-style sandwich, about 480 calories per serving.
Peameal bacon is sliced evenly, blotted dry and cooked in small batches without added fat. The bun toasts on the dry griddle after the pork. The pork should remain juicy with caramelized edges and visible cornmeal, while the bun stays crisp and the slaw does not drip.
What changes—and what stays
From with thick fatty bacon stacks, buttered bun and fries often 750–1,000 kcal to 480 calories
Use a measured lean peameal portion, dry-sear it and fill the sandwich with mustard yogurt slaw. Cornmeal-crusted pork, dark griddle marks, sharp mustard, pickle, cider vinegar and toasted grain give salt and tang.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use a measured lean peameal portion, dry-sear it and fill the sandwich with mustard yogurt slaw | Cornmeal-crusted pork, dark griddle marks, sharp mustard, pickle, cider vinegar and toasted grain give salt and tang. |
How the flavor stays
Cornmeal-crusted pork, dark griddle marks, sharp mustard, pickle, cider vinegar and toasted grain give salt and tang.
A cost rule that survives inflation
Cabbage and carrot slaw give volume so 720 grams of peameal bacon make six satisfying sandwiches without fries.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 720 gpeameal bacon
- 6whole-grain buns
- 700 gcabbage
- 300 gcarrots
- 250 gplain yogurt
- 70 gmustard
- 200 gpickles
- 30 mlcider vinegar
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Slice evenly and blot dry
Cut the peameal across the grain into equal slices and blot surface brine without removing cornmeal
Look for: Every slice has the same thickness and a dry yellow cornmeal surface
Step 2 · follow the visible cue
Dry-sear in small batches
Cook a single layer on a hot griddle and wait for brown edges before turning once
Look for: The cornmeal is toasted and the pan carries almost no water or rendered fat
Step 3 · follow the visible cue
Drain the mustard slaw
Salt cabbage briefly, squeeze it dry and fold with carrot, yogurt, mustard and vinegar
Look for: The slaw is crisp and creamy but leaves no liquid collecting in the bowl
Step 4 · follow the visible cue
Toast and build immediately
Toast bun faces on the clean griddle and layer pork, pickles and a measured scoop of slaw
Look for: The bun remains crisp around juicy pork with no grease or dressing soaked through
Calories at the same serving size
216 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Peameal Bacon Sandwich within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Cool Peameal Bacon Sandwich within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
Frequently asked questions
Can Peameal Bacon Sandwich be prepared a day ahead?
Yes. Keep crisp, fresh, and starchy components separate, then combine only during gentle reheating. Cool Peameal Bacon Sandwich within two hours and refrigerate in a sealed container for up to three days. Reheat only the amount needed.
What does the calorie figure for Peameal Bacon Sandwich include?
It covers one of the stated servings and only the listed ingredient quantities, not extra sides or sauces. Use a measured lean peameal portion, dry-sear it and fill the sandwich with mustard yogurt slaw.
- peameal bacon720 g
- whole-grain buns6
- cabbage700 g
- carrots300 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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