A simple change to how you make your bacon sandwiches can transform the taste
Few things can rival the bacon sandwich as a timeless breakfast and lunch staple. There’s little that beats sinking your teeth into crispy bacon nestled between thick slices of crusty white bread.
Add a dollop of tomato or brown sauce to your liking and enjoy the simple yet indulgent classic. That said, there’s a remarkably simple way to elevate your bacon sandwich.
If you’re keen to upgrade your bacon butty without too much fuss, this method is well worth a try. Chef Lesley Waters claims her bacon sandwich is an “instant hangover cure”.
She fries her bacon for three minutes on each side, or until golden and crisp. Lesley then butters her bread before layering up the bacon and sauce.
Her extra step is to return the assembled sandwich to the frying pan over a medium heat. For those making multiple sandwiches, Lesley suggests working in batches, reports the Mirror.
She toasts her bacon sandwiches in the pan for two to three minutes on each side until golden. For an even more decadent treat, Lesley takes a halved garlic clove and rubs it across both sides of the sandwich.
This straightforward technique of pan-toasting the sandwich intensifies the flavour as the bread soaks up the bacon juices, while also delivering a satisfying crunch.
Lesley shared her method on BBC Good Food, where it has garnered five-star reviews from those who’ve given it a go.
One reviewer remarked: “So simple, yet delicious!” While another enthused: “Who thought you could improve on the humble bacon sandwich?? genius.” Another person remarked: “Best bacon butties by far.” A fourth added: “Very tasty!”
How to make Lesley’s bacon sandwich
Ingredients
- Six rashes, rindless back bacon
- White country loaf
- Butter for spreading
- Three tbsp tomato chutney
- A large garlic clove, cut in half
Method
Heat a griddle or frying pan. Fry the bacon for three minutes on each side, or until it turns golden and becomes crispy.
Slice six generous pieces from the loaf and butter one side of each piece. Spread the chutney across three slices. Place two rashers of bacon on the three slices. Cover with the remaining bread slices and press firmly together.
Place the sandwiches in the pan over a moderate heat. Cook for two to three minutes on each side until they become golden brown.
Take out of the pan and rub both sides with the garlic clove. Slice the sandwiches in half and serve.
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