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The perfect bacon sandwich

  • By Charlie Browning
  • Published 12/4/2012

We all love a sandwich don’t we? The simplicity of construction combined with the, quite frankly, ludicrous amount of filling options has rendered the humble sanger into one of the nation’s favourite foodstuffs – and it’s richly deserved, I say. On the choice front, it’s so difficult to know what to go for generally, but mood comes into it a lot. You can go through all the sandwich recipe suggestions you like, but if you’re in the mood for something specific, that’s exactly what you’re going to have!

The one sandwich that is perhaps engrained in the British psyche like no other is the humble bacon buttie. Whether you have yours in a bun, batch, baguette or bread, the combination of quality, well cooked bacon, the right bread and a healthy dollop of ketchup or brown sauce is something that is pretty difficult turn down – especially if you’ve had a bit of a late night before!

You don’t need me to tell you that making a bacon sandwich isn’t very difficult, but I’ve consumed so many of them in my thirty years that it would be rude not to pass on my technique if it could help you get the most out of your Sunday morning. First of all – the bacon. Go for a high-end smoked variety, and don’t be scared of using 3-4 rashers for each sandwich if you’ve got enough to spare. Put the bacon under a hot grill and turn so both sides are cooked equally. By grilling the bacon you will lose a lot of the fat as it will drain away and the bacon will shrink, but done right it comes out tasting delicious. For the bread, I always go with fresh crusty bread if I can, but if there isn’t any around, a good quality thick white loaf will more than do the job.

Once this is done, simply generously butter the bread, place your bacon on top and finish with lashings of brown sauce of ketchup – heaven!

About the Author : Charlie Browning is writing about a Sandwich recipe



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