Steakhouse Peameal Bacon Sandwich with Mushrooms

Name: Steakhouse Peameal Bacon Sandwich with Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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; 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; 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; Provisions Double Burner Griddle; Provisions Stainless Steel Mixing Bowls; OvenBond Quarter Sheet Pan; Provisions 12” French Whisk

Steakhouse Peameal Bacon Sandwich with Mushrooms

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

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

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.