Bacon sandwiches are tastier and crispier when one quick extra step is done before serving. A chef shared a simple yet effective toasting trick that takes your bacon sandwich to the next level.
The Secret to a Perfect Bacon Butty
The bacon sandwich is a timeless breakfast and lunchtime favourite that's hard to top. There are few things more satisfying than sinking your teeth into crispy rashers tucked between thick slices of crusty white bread. Whether you're a tomato or brown sauce devotee, this simple yet indulgent classic won't ever let you down. However, there's one remarkably easy technique that could take the humble bacon sandwich to the next level.
For those wanting to enhance their bacon butty without too much hassle, this method is definitely worth trying. Chef Lesley Waters claims her bacon sandwich is an "instant hangover cure".
Lesley's Method
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. Her additional step is to return the assembled sandwich to the frying pan over a medium heat. If making more than one, Lesley suggests 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 finish, Lesley takes a halved garlic clove and rubs it across both sides of the sandwich.
This ingenious toasting method amplifies the flavour as the bread soaks up the bacon juices, while also providing a satisfying crunch.
Reviews
Lesley shared her technique on Good Food, where it has received five-star reviews from those who've given it a try. One reviewer commented, "So simple, yet delicious," while another agreed, "Who thought you could improve on the humble bacon sandwich? Genius." One viewer said: "Best bacon butties by far." While another simply declared: "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:
- Place 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.
