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Grilled peameal sandwich with blood orange chutney

Take blood orange jam and turn it into a delicious and bright chutney to the top of a crispy and comforting peameal sandwich. 



Blood Orange Chutney

  • 1 cup blood orange jam
  • 1 cup orange juice, freshly squeezed
  • 1/4 cup brown sugar
  • 1/2 cup red wine vinegar
  • 1/4 cup dijon mustard
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon ginger, finely minced


  • 100g peameal bacon, sliced
  • 1 kaiser bun
  • 1/2 cup arugula
  • 1 slices Swiss cheese
  • 1 tomato, sliced


Blood Orange Chutney

  1. Combine blood orange jam, orange juice, brown sugar, red wine vinegar, dijon mustard, soy sauce, sesame oil, and ginger in a pot.  Bring up to a gentle boil, then reduce.  Allow to simmer for 35 to 40 minutes, or until thickened.  
  2. Allow the chutney to cool completely, then store it in an air-tight container for up to 10 days. 


  1. Heat a greased grill pan over medium-high. 
  2. Add the slices of peameal and grill for two to three minutes per side then remove. 
  3. Build the sandwich by slicing the Kaiser bun in half, then spreading some of the chutney on each side. 
  4. Top with some arugula, tomatoes, peameal, then the cheese. Close up the sandwich then enjoy! 


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