Peameal bacon sandwich with spring onion pickle relish and honey mustard aioli

By Lynn Crawford
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Peameal bacon sandwich with spring onion pickle relish and honey mustard aioli

The ultimate Canadian spring sandwich: peameal "Canadian" bacon served with a crunchy spring onion, dill pickle and celery heart relish and a homemade honey mustard aioli. This sandwich is the perfect combination of fresh and comfort food.




  • ¼ cup honey
  • ¼ cup Dijon mustard
  • 1 pound peameal bacon, thickly sliced into 16 slices
  • 4 Kaiser rolls

Spring onion pickle relish

  • 6 slices maple bacon, diced
  • ½ cup celery hearts, finely diced
  • ¼ cup spring onions or scallions, finely diced
  • 1 small red chili, seeded and chopped
  • ¼ cup dill pickles, finely diced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped celery leaves
  • 2 tablespoons chopped parsley

Honey mustard aioli

  • 1 garlic clove
  • ¼ teaspoon salt
  • 1 cup mayonnaise
  • 2 tablespoons Kozlick’s triple crunch mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon honey



  1. In a small bowl, whisk together honey and mustard.
  2. In a large skillet over medium high, add 4 slices of bacon.  Brush with honey mustard glaze to coat well. Turn and brush with more glaze. Cook bacon until golden brown and cooked through, about 1-2 minutes per side. Remove the bacon to plate and continue cooking the rest of the bacon.
  3. To assemble the sandwich, cut the buns in half. On the bottom and top of each bun, place one tablespoon of mustard aioli. Then layer the buns with the 4 slices of peameal bacon. Finish the sandwich with a large spoon of the spring onion pickle relish.

Spring onion pickle relish

  1. In a sauté pan, over medium heat, cook the bacon until crisp.  Add the celery and spring onions and toss together.  Add the pickles and vinegar.  Season with salt and pepper.  Remove from heat and add celery leaves and parsley.

Honey mustard aioli

  1. Mix all ingredients in a small mixing bowl. Refrigerate until ready to use.


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