Butchers have shared their top tips for making the perfect bacon sandwich, a beloved British classic. Whether you prefer back or streaky bacon, getting a few small details right can make a big difference.
Back or streaky bacon?
The meat experts at Turner & George said customers tend to be happy with whatever shape or form bacon comes in, so it’s up to you whether you prefer back bacon or streaky bacon. However, one thing must remain constant: the bacon must be smoked. The smoky flavour enhances the meal, which is ideal when pairing it with simple white bread and sauce.
Some people even prefer to combine back and streaky together in a sandwich.
Crispy or underdone?
Some people love nothing more than biting into bread and finding crispy, crunchy bacon, while others prefer it pinker. The butchers said a lot of people prefer theirs “cooked just enough” so that the fat renders out, but not so much that it crisps and hardens.
Start the bacon in a hot pan to get some colour, then turn the heat down so the fat can render without the bacon burning. Overall, this is down to personal preference, with streaky bacon often cooking crispier than back.
Do you need oil?
According to True Bites Family Butchers, you only need a tiny amount of oil, and sometimes none at all. They said: “Bacon contains its own fat, especially streaky bacon, so it will release into the pan as it cooks. A little oil at the start can help the bacon stick before the fat renders out.”
White bread or brown bread?
If there was one debate guaranteed to divide bacon sandwich fans, it was the question of whether white or brown bread makes the perfect pairing. The butchers said many people insist the bacon butty should be served on white, soft, heavily processed bread, while others argue that sourdough is the perfect pairing.
