Steakhouse Peameal Bacon Sandwich with Mushrooms
Courtesy of Zimmysnook
4
15 minutes
15 minutes
We are bringing full steakhouse luxury to the backyard griddle with this thick-cut peameal bacon sandwich. We pair savory, caramelized peameal bacon with rich garlic butter mushrooms and a sharp horseradish Dijon aioli to perfectly balance out the richness. It is a spectacular combination of textures and temperatures that feels incredibly elevated, yet it remains completely straightforward to execute on a griddle.
Ingredients
Horseradish Dijon Aioli
- ½ cup mayonnaise
- 1 tablespoon prepared horseradish
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- Freshly ground black pepper to taste
Garlic Butter Thyme Mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 12 oz mixed mushrooms 340 g, sliced (preferably cremini and shiitake)
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- Salt and pepper to taste
For the Sandwiches
- 4 large butter croissants split
- 1 ¼ lbs peameal bacon 600 g, cut into 8 thick slices, about ¾ inch (1.5 to 2 cm) thick
- 2 teaspoons avocado oil for the griddle
- 4 to 5 oz Swiss cheese, sliced 120 to 140 g
- 1 tablespoon softened butter optional for the croissants
- 1 cup watercress
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- Fresh cracked black pepper
Featured Products:
- Provisions Double Burner Griddle
- Provisions Stainless Steel Mixing Bowls
- OvenBond Quarter Sheet Pan
- Provisions 12” French Whisk
Directions
Make the Aioli
- In a small bowl, stir together the mayonnaise, horseradish, Dijon, lemon juice, Worcestershire, garlic powder, and black pepper. Cover and refrigerate until ready to use.
Dress the Greens
- Toss the watercress lightly with 1 teaspoon olive oil and 1 teaspoon lemon juice. Set aside. Keep this dressing minimal so the greens stay crisp and do not make the pastry soggy.
Cook the Peameal Bacon
- Preheat your outdoor griddle over medium heat and add the avocado oil. Lay the peameal slices onto the hot griddle surface and cook for 3 to 4 minutes per side, until deeply golden and caramelized around the edges. Cook to an internal temperature of 145°F (63°C). Move the peameal to a cooler zone of the griddle or transfer to a plate and tent loosely with foil.
Cook the Mushrooms
- On an active zone of the griddle, add the butter and olive oil. Spread the sliced mushrooms in an even layer and cook undisturbed for 6 to 8 minutes, stirring occasionally, until browned and glossy. Add the minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant. Stir in the Worcestershire sauce, finish with the lemon juice, and season with salt and pepper to taste.
Toast the Croissants & Soften Cheese
- Spread the optional softened butter onto the cut sides of the croissants. Place them cut-side down on the griddle for 1 to 2 minutes until golden and lightly crisp. Flip the bottom halves over, place the Swiss cheese directly onto the warm bread, and let it soften gently from the residual heat.
Assemble & Serve
- Layer each sandwich carefully: warmed Swiss cheese on the bottom, two thick slices of caramelized peameal bacon, another ½ slice of Swiss cheese, garlic butter mushrooms nestled around the meat, a drizzle of the horseradish Dijon aioli and a handful of dressed watercress. Finish with fresh cracked black pepper, close with the top croissant, and serve immediately.
