Bacon sandwiches will be perfectly crispy with one simple step done before eating. The bacon sandwich is a British classic, but a chef's simple toasting technique can take it to the next level - and it couldn't be easier to do.
The bacon sandwich remains an enduring breakfast and lunchtime favourite that's hard to surpass. Few experiences compare to sinking your teeth into crispy rashers tucked between thick slices of crusty white bread.
Whether you favour tomato or brown sauce, this straightforward yet luxurious classic seldom fails to satisfy. Yet, there's one remarkably simple technique that could transform your bacon sandwich.
For those seeking to enhance their bacon butty without excessive effort, this approach is certainly worth exploring. Chef Lesley Waters describes her bacon sandwich as an "instant hangover cure". She fries her bacon for three minutes on each side, or until golden and crisp, before buttering the bread and layering up the bacon and sauce.
Once the bacon has cooked, add the entire sandwich into the pan. Her additional step involves returning the completed sandwich to the frying pan over a medium heat. When making more than one, Lesley recommends working in batches.
She toasts the bacon sandwiches in the pan for two to three minutes on each side until golden. For an even more luxurious touch, Lesley takes a halved garlic clove and rubs it across both sides of the sandwich.
This ingenious toasting technique heightens the flavour as the bread soaks up the bacon juices, while also providing a pleasing crunch. Lesley revealed her method on Good Food, where it has received five-star reviews from those who have tried it. One reviewer said, "So simple, yet delicious," while another commented, "Who thought you could improve on the humble bacon sandwich?? genius."
One viewer noted: "Best bacon butties by far." While another simply wrote: "Very tasty!"
How to make Lesley's bacon sandwich
Ingredients
- Six rashers, rindless back bacon
- White country loaf
- Butter for spreading
- Three tbsp tomato chutney
- A large garlic clove, cut in half
Method
- Position a griddle or frying pan over the heat. Cook the bacon for three minutes on each side, or until golden and crisp.
- Cut six thick slices from the loaf and butter one side of each slice. Spread the chutney evenly over three slices.
- Add two rashers of bacon to the three slices. Top with the other slices of bread and press together well.
- Place the sandwiches in the pan over a medium heat. Toast for two to three minutes on each side until golden.
- Remove from the pan and rub both sides with the garlic clove. Cut the sandwiches in half and serve.
