Peameal Bacon on a Bun

A Canadian sandwich!  Use Ontario cheddar to make it extra special.  From Food and Drink Summer 2011.

Bourbon Mustard
1/4 cup Dijon Mustard
1 tbsp bourbon
2 tsp brown sugar

Corn Relish
1 cup cooked corn
1 cup seeded and chopped tomato
1/2 cup chopped yellow pepper
1/2 cup chopped sweet onion
1 tbsp chopped jalapeno pepper
1/2 tsp brown sugar
1 tbsp cider vinegar
1 tbsp olive oil
Salt and freshly ground pepper

Bacon
1 tbsp vegetable oil
8 to 16 slices peameal bacon
1 tbsp bourbon mustard

Garnishes
4 kaiser buns warmed
1 1/2 cups shaved jalapeno Gouda
4 crisp lettuce leaves

• Combine mustard, bourbon and sugar in a small bowl and stir until uniform.  Reserve.
• Combine corn, tomatoes, peppers, onions and jalapeno peppers in a food processor and process until chunky or chop together by hand.  Stir in sugar, cider vinegar and olive oil and season with salt and pepper to taste.
• Heat a large nonstick skillet over medium high heat.  Working in batches, add vegetable oil and bacon to pan and cook for 1 minute or until lightly browned.  Brush with bourbon mustard and turn bacon slices over.  Cook 1 to 2 minutes longer or until underside is browned and bacon is cooked through.
• Spread each bun with bourbon mustard.  Top with peameal, cheese and corn relish.  Finish with lettuce.  Cut in half before serving.