Ingredients (Peameal Bacon):
4-5 lb boneless pork loin
1 cup cornmeal
2 cloves of garlic, minced
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon mustard powder
1 teaspoon brown sugar
Salt and pepper to taste
1/4 cup of maple syrup
Ingredients (sandwich):
8 slices of Canadian Peameal Bacon (from the recipe above)
4 Kaiser rolls, split and toasted
1/4 cup of Dijon mustard
1/4 cup of maple syrup
1/4 cup of mayonnaise
1/2 cup of arugula
4 slices of tomato
4 slices of avocado
4 slices of Swiss cheese
Salt and pepper to taste
Instructions (Bacon):
Preheat the oven to 350°F (175°C).
In a small bowl, mix together the cornmeal, garlic, thyme, rosemary, mustard powder, brown sugar, salt and pepper.
Trim any excess fat from the pork loin, and then rub the spice mixture all over the pork.
Place the pork in a roasting pan and drizzle with maple syrup.
Roast the pork for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F (63°C).
Remove from the oven and let rest for 10 minutes before slicing
Instructions (Sandwich):
In a small bowl, mix together the Dijon mustard, maple syrup, and mayonnaise. Spread the mixture on the inside of the toasted Kaiser rolls.
Place 2 slices of Swiss cheese on the bottom half of each roll.
Place 2 slices of Canadian Peameal Bacon on top of the cheese.
Add 2 slices of tomato, 2 slices of avocado and a handful of arugula to the sandwich.
Season with salt and pepper to taste.
Close the sandwich with the top half of the roll.
Grill the sandwich on a panini press or in a skillet over medium heat until the cheese is melted and the bread is golden brown.
Cut the sandwich in half and serve.
