A bacon butty can be made to taste significantly better with one simple ingredient change. While the classic British sandwich is already hard to improve, a new recipe claims to have perfected it by switching the type of bacon used.
The Key Ingredient Change
Experts at Something About Sandwiches have flagged that using back bacon instead of streaky bacon yields the best results. Chris, a member of the sandwich team, acknowledges this may 'ruffle some feathers' but insists it produces the top-tasting butty.
'For a bacon sarnie it’s back bacon over streaky bacon,' Chris says. 'If you’ve been a reader of mine for a while you know my love for streaky bacon, but back bacon is where it’s at for a bacon butty. You still get the nice crispy part of the tail, but more of the meat with the medallion.'
Smoked vs. Unsmoked
Chris also recommends smoked bacon over unsmoked: 'In terms of smoked vs unsmoked, I highly recommend smoked. You’re just missing out on flavour otherwise! Remember, bacon is the only main ingredient here, let it shine!'
Cooking Method Matters
The recipe specifies pan-frying as the preferred cooking method to maintain a 'meaty texture.' Chris advises: 'Pan frying gives you more control over the texture as opposed to baking. I recommend maintaining a medium heat as you fry. Too high and the fat won’t render down, too low and the meat won’t caramelize.'
He adds: 'Whilst I’m usually a fan of ultra crispy bacon, I recommend frying the bacon until it’s mostly crispy. Enough to render down and crisp up the fat, but not so much the bacon shrinks into oblivion. You want some of that meaty texture.'
The Perfect Ratio
Chris recommends using four rashers of bacon per sandwich, with two slices per sandwich as the key ratio for the perfect bacon butty.
