TV chef James Martin has revealed his go-to method for making a bacon sandwich, which involves cooking tomatoes in the same pan as the bacon. Martin shared the tip while recalling childhood visits to his grandparents, where his grandmother's cooking left a lasting impression.
Martin emphasised the importance of using dry-cured bacon and dry-frying it until crispy, with only a smear of butter. However, the key ingredient is tomatoes, which he says should be fried in the same pan to merge the flavours. 'Fry the tomatoes in the same pan so the flavours of the bacon and tomato mix together,' he advised.
The chef also stressed the importance of using softened butter spread thickly on white sliced bread. 'There are few things more enjoyable than a bacon sandwich. Too many chefs are messing around doing ciabattas and focaccias. White sliced bread,' he said. He also presses the sandwich before serving.
Martin admitted that despite years of trying, he cannot replicate his grandmother's version. 'And no matter how many times I do this, I swear I cannot get it as good as my granny used to do. I'll keep trying,' he said.
