Steakhouse Peameal Bacon Sandwich with Mushrooms
We are bringing full steakhouse luxury to the backyard griddle with this thick-cut peameal bacon sandwich. We pair savoury, 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 teaspoon 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 tablespoon 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 teaspoon 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
Instructions
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 horserasigh Dijon aioli and a handful of dressed watercress. Finish with fresh cracked black pepper, close with the top croissant, and serve immediately.
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Notes
Alternative Cooking Methods: Skillet, Grill, or Indoor Griddle
Indoor Equipment Alternatives
- Heavy Stainless Steel Pan or Large Cast Iron Skillet: A heavy-bottomed frying pan is the best indoor substitute. They mimic the high heat retention of a griddle, allowing you to get those deeply caramelized, golden edges on the peameal bacon.
- Stovetop Griddle Plate: A double-burner griddle plate that sits directly over two stovetop burners will give you the exact same flat-surface cooking experience as an outdoor griddle (like the one we used in this video on our grill) right in your kitchen.
- Electric Indoor Griddle: A countertop electric griddle works perfectly for this recipe. Set the temperature dial to 375°F (190°C) to get the necessary sear on the meat and mushrooms.
Adjustments for Indoor Cooking
- Watch for Pan Crowding: Outdoor griddles offer massive surface area. When cooking indoors in a standard 12 inch (30 cm) skillet, you will want to cook the components in stages. Sauté the mushrooms first and set them aside, then sear the peameal bacon, and finally toast your croissants. Crowding the mushrooms in a small pan will cause them to steam instead of getting that gorgeous, glossy brown steakhouse finish.
- Keep Things Warm: While you are cooking in stages, keep your cooked mushrooms and peameal bacon on a baking sheet inside an oven set to 200°F (93°C) so everything stays hot for assembly.
Outdoor Grill Adaptation
You can absolutely take this recipe to a standard gas, charcoal, or pellet grill. Since peameal bacon is lean and we are cutting it thick, it holds up beautifully to direct grates.- Direct Grilling the Peameal: Preheat your grill to medium-high heat, aiming for around 400°F (204°C). Clean and oil the grates well. Place the thick-cut peameal slices directly over the fire and grill for 3 to 4 minutes per side until you get nice char marks and an internal temperature of 145°F (63°C).
- The Mushroom Setup: Since sliced mushrooms will fall through standard grill grates, place a high heat skillet directly onto the grates while the grill preheats. Cook the mushrooms in the hot skillet exactly as instructed in the recipe, utilizing the grill's heat.
- Toasting the Croissants: Grill heat is much more intense than a flat top, so watch the croissants closely. Place them cut-side down on the grates over direct heat for only 30 to 45 seconds, or move them to an upper warming rack to toast gently without burning the delicate pastry.
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