This is my approach to making a bacon sandwich. I’m not even sure if this counts as a recipe really, but I’ve had too many grim ones where the bacon is stringy, and you have to tear it with your teeth.
I want the fat to be crispy, but without the bacon being dried out. I want thick slices of bread, and a decent amount of sauce, and I don’t have any butter on my bread.
Ingredients
- 2 slices of thick white bread
- 4 slices of smoked thinly sliced back bacon
- sriracha, or brown sauce
Method
Lay the bacon out on the grill pan, making sure there’s room around each piece.
Put it under the grill for around 11 minutes under medium heat. I used to whack it right up to high, but by the time the fat had got crispy the bacon itself was dry and like eating cardboard.
When the fat is browned, flip the bacon over onto the other side and put it back under for a minute or two.
The second side doesn’t take as long to cook, you want the fat to have a decent amount of colour.
Drizzle a good amount of the sauce over each slice of bread.
Arrange the bacon top to tail so that the second layer is facing the opposite way to the first.
Press the second slice on top, cut in half, and serve with a hot cup of tea.
