Country Cooking with Cynthia Beretta

Wanting a wholesome alternative for our family is why Mike and I started this business over 25 years ago. Traditional home cooking is something that was passed down to me from my own mother and I hope my children continue with these recipes. Brunch is a favourite in our household so I have put together two of my brunch favourites for you to try.

Dill Pickle Bacon Grilled Cheese

Ingredients (for 1 sandwich)

  • 4 slices of Beretta Bacon
  • 2 slices of thick sliced bread (sourdough works wonderfully!)
  • 1 tablespoon butter
  • 1 large dill pickle, sliced
  • 2 slices of your favourite cheese (cheddar is my preference here)

Method

  1. Turn the BBQ on to heat up – use low to medium heat.
  2. Place bacon strips on a piece of tin foil (or disposable foil pan) and place on grill. Close the lid.  Cooking times will vary depending on how well done you like your bacon!
  3. While the bacon is grilling butter your bread. Place bread butter side down and add your cheese and pickles in preparation.
  4. When bacon is finished, pat dry with paper towel and add to the sandwich.
  5. Keeping the BBQ at low to medium heat, place sandwich directly on the grill and cover. It will probably take about 5 minutes for the bread to crisp and the cheese to melt, but I like to check on mine frequently as I find burning is more common on the BBQ than in the pan.
  6. Serve immediately!!

 Some fun add-ons: Jalapeño for an extra kick, grilled tomatoes, caramelized onions or a chipotle mayo!

Peameal Breakfast Sandwich

 This sandwich is always a breakfast hit! It has different flavours and textures that come together for a well-rounded, complete meal, but is also easy to customize based on personal preferences.  Delicious however you do it!

 Ingredients

  • Brioche Bun
  • Mayo
  • Beretta Peameal Slices
  • Maple Syrup (optional)
  • Dijon Mustard (optional)
  • Farm Fresh Eggs
  • Sliced White Onion Rings
  • Heirloom Tomato
  • Sliced Avocado
  • Shredded Cheese of your choice

Method

  1. Clean and oil the BBQ grill. Preheat to 400F for direct heat cooking.
  2. Back in the kitchen, preheat and oil a non-stick pan on the stove top.
  3. Lightly toast brioche bun if desired (place directly on grill for 1-2 minutes)
  4. Place Peameal on the grill. If desired, brush with maple syrup and Dijon mustard prior for extra flavour!
  5. Grill for 3-4 minutes on each side.
  6. While Peameal is grilling, crack one egg inside of a sliced onion ring on the non-stick pan. The ring will force the egg to keep a ‘perfect for a sandwich’ shape. Cook to your preference.
  7. Stack your egg and Peameal on the brioche bun, along with mayo, sliced heirloom tomato, avocado and shredded cheese!