Using the indirect-heat grilling method results in a tender juicy roast. This gourmet sandwich is delicious, but the peameal could also be served on its own as part of your breakfast, lunch or dinner.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup Diana Sauce Gourmet Rib & Chicken BBQ Sauce
2 Tbsp. plus 1-1/2 tsp. peach jam
2 Tbsp. Heinz Apple Cider Vinegar
4 tsp. grainy Dijon mustard
1/4 tsp. cracked black pepper
1 mango, peeled, cut into wedges
1 peameal bacon roast (1 lb./450 g)
2 Tbsp. each finely chopped fresh mint and red onions
1 baguette (400 g), split
140 g Brie cheese, sliced
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How do I make it ?
Heat greased barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit. Close lid. Heat barbecue to 350ºF.
Mix barbecue sauce, jam, vinegar, mustard and pepper in microwaveable bowl. Microwave on HIGH 2 min. or until smooth and glossy, stirring every 30 sec. Cool slightly.
Toss mangos with 1/4 cup of the barbecue sauce mixture; set aside. Reserve 2/3 of the remaining barbecue sauce mixture for later use. Brush meat with remaining barbecue sauce mixture.
Place meat over unlit area of barbecue; place mangos over lit area. Grill 7 to 10 min. or until mangos are evenly grill marked, turning after 5 min. Remove mangos from barbecue.
Grill meat additional 35 to 40 min. or until done (160ºF), turning and brushing with reserved barbecue sauce mixture after 20 min. Remove meat from barbecue. Let stand 10 min. Meanwhile, chop mangos; place in medium bowl. Add onions and mint; mix lightly.
Grill baguette, cut sides down, 1 to 2 min. or until toasted; turn. Cover bottom half of baguette with cheese; grill 2 min. or until melted.
Cut meat into thin slices. Fill baguette halves with meat and mango mixture. Cut into 6 smaller sandwiches.
Kraft Kitchen Tips!
Substitute 3 fresh peaches or nectarines for the mango, fresh parsley for the mint, and/or Camembert for the Brie.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 5 g
Cholesterol 50 mg
Sodium 1450 mg
Total carbohydrate 68 g
Dietary fibre 4 g
Sugars 26 g
Protein 20 g
6 servings, 1 sandwich each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.