Do you know what "Canadian Bacon" is?  Really?  Well, it might not actually be what you think it is.  In the United States "Canadian Bacon" typically refers to back bacon - a lean meaty cut of bacon.  But in Canada, "Canadian Bacon" actually refers peameal bacon which is something entirely different.  Peameal bacon is made from boneless pork loins which are sweet pickle-cured and rolled in a cornmeal coating.   It is smokeless and tender.  Sound interesting?  Give it a try using Chef Ted Readers "The Full Monty Cristo" from his cookbook "On Fire in the Kitchen".  But be sure to get the REAL Canadian Bacon not the imposter…

The Full Monty Cristo

From On Fire in the Kitchen © 2004 Chef Ted Reader

This combination of the classic Western and a Monte Cristo is big - I mean, really big. It'll thrill ya, it'll fill ya and it'll make ya wanna go back to bed. Great for rainy days and weekends.

Serves: Two

• 6 slices REAL Canadian Peameal Bacon
• 1 ripe tomato, seeded and chopped
• 1 medium red bell pepper, thinly sliced
• ¼ cup diced red onion
• 1 tbsp. chopped fresh parsley
• Salt and black pepper
• 6 large eggs
• 3 tbsp. heavy cream
• 3 tbsp. butter
• 6 oz. shaved Black Forest ham
• 4 thick slices white bread
• 1 cup shredded white cheddar cheese
• Splash Scotch

To Prepare
1. In a medium bowl, combine the tomato, red pepper, red onion and parsley. Season to taste with salt and black pepper. Mix well and set aside.

2. In a small bowl, lightly beat two of the eggs with 1 tbsp. of the cream. Season with salt and pepper.

3. In a medium nonstick frying pan over medium low heat, melt 2 tbsp. of the butter. Scramble the eggs until just cooked through. Transfer eggs to a bowl and cover loosely with foil to keep warm.

4. Preheat grill to medium-high (about 450°F). Quickly grill the ham for 1 minute per side. Remove from grill and set aside, keeping warm.

5. Grill the peameal bacon until cooked, about 2 to 3 minutes per side. Remove from grill and set aside, keeping warm.

6. Preheat oven to 350°F. Line a baking sheet with foil.

7. Arrange two slices of bread on a cutting board and layer each with ¼ cup of the cheese, peameal bacon, scrambled eggs, tomato mixture, ham, the remaining cheese and a slice of bread. Firmly press to squish.

8. In a large bowl, whisk together the remaining four eggs, the remaining 2 tbsp. cream and a splash of Scotch.

9. In the same pan over medium-high heat, melt the remaining 1 tbsp. of butter. Dip a sandwich into the egg batter, letting the bread absorb some of the batter and get moist. Transfer immediately to the frying pan and fry one to three minutes per side or until golden brown. Transfer to the baking sheet. Repeat with the other sandwich. Using a spatula, press down firmly on the sandwich to squish.

10. Bake for eight to ten minutes, until all is heated and gooey. Cut each sandwich in half. Serve with defibrillator.