A bacon sandwich is a timeless classic — simple, satisfying and utterly comforting. You can hardly go wrong with salty bacon, tangy ketchup or brown sauce nestled inside thick, buttery bread. However, according to one sandwich expert, a single key ingredient could be preventing it from reaching its true potential.
The Secret: Back Bacon Over Streaky Bacon
While most people reach for streaky bacon owing to its crispier texture and rich flavour, Chris at Something About Sandwiches argues that back bacon is the superior choice. This small swap is said to elevate the taste and allow the core flavours to truly come through — and it could be the secret to crafting 'the most delicious bacon sandwich' you've ever had.
Chris said: 'For a bacon sarnie, it's back bacon over streaky bacon. 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.' He added: 'You still get the nice crispy part of the tail, but more of the meat with the medallion. 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!'
The Importance of Bread
According to Chris, the foundation of a great bacon sandwich is thick, soft white sandwich bread. He maintains that generous slices are absolutely essential, as they need to hold their own against the buttery, saucy filling without disintegrating. Soft bread also offers the ideal contrast to the crispy bacon, resulting in a more satisfying mouthful.
Regarding the choice of bread, Chris maintains that white is the only genuine option, contending that wholemeal and seeded loaves detract from the sandwich's straightforward nature. He further advises opting for standard sliced bread rather than artisan loaves, noting that a classic bacon sandwich is intended to be simple, comforting and no-nonsense.
How to Make the Perfect Bacon Sandwich
Chris shares his method for the ultimate bacon sandwich. You will need: two thick slices of soft white bread, four rashers of smoked back bacon, salted butter (to taste), and ketchup or brown sauce (if preferred).
Begin by cooking the bacon in a frying pan over a medium heat until the fat has rendered, and it is largely crisp yet still slightly meaty. Next, generously butter both slices of soft white bread. Layer four rashers of bacon across the bread. Chris pointed out that bacon shrinks during cooking, so you will require two rashers per side of the sandwich. Then, add your ketchup according to taste. Finally, place the second slice of bread on top, cut in half and serve straight away.
