Few dishes unite the nation like the bacon sandwich, a simple pleasure enjoyed by builders, pensioners and royal wedding-goers alike. But passions run high when it comes to the perfect combination: back or streaky, grilled or fried, brown sauce or ketchup. The choice is a matter of personal pride.
Back bacon is often considered the premium cut, but food writer Nigel Slater prefers streaky for its fat content. Jamie Oliver appears to favour back bacon, while Tim Hayward's Cambridge cafe uses a mixture of both. Middle bacon offers the best of both worlds. The cut should be thick enough to provide crunch, but not so thick that it jeopardises texture.
Dry-cured bacon is essential to avoid boiling in its own juices. If water appears in the pan, remove the bacon, pat it dry, clean the pan and add a little oil before continuing. Smoked bacon is non-negotiable for a sandwich.
Grilling is a common method, but it wastes the flavourful fat. Jamie Oliver recommends a ridged griddle pan for a smoky, charred flavour reminiscent of barbecued bacon rolls. This method yields crisp, non-greasy results.
The bread and sauce are equally important. Sourdough toast is a popular choice, and the sauce—brown sauce, ketchup or English mustard—is a matter of personal taste. The perfect bacon sandwich is a personal castle, and everyone defends their own.
