Bacon sandwiches are much tastier if you do simple extra step before serving
There is one simple trick to make bacon sandwiches taste even better with this chef-approved method.
The bacon sandwich is a timeless breakfast and lunchtime staple that is difficult to beat. There are few things more satisfying than biting into crispy rashers nestled between thick slices of crusty white bread.
Whether you prefer tomato or brown sauce, this simple yet indulgent classic rarely disappoints. However, there is one remarkably straightforward technique that could elevate your bacon sandwich. For those looking to upgrade their bacon butty without too much fuss, this method is well worth a try.
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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, before buttering the bread and layering up the bacon and sauce.
Her extra step is to return the assembled sandwich to the frying pan over a medium heat. If preparing more than one, Lesley advises working in batches, reports the Mirror.
She toasts the bacon sandwiches in the pan for two to three minutes on each side until golden. For an even more decadent finish, Lesley takes a halved garlic clove and rubs it across both sides of the sandwich.
This clever toasting method intensifies the flavour as the bread absorbs the bacon juices, while also delivering a satisfying crunch.
Lesley shared her technique on BBC Good Food, where it has garnered five-star reviews from those who have 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." One viewer remarked: "Best bacon butties by far." While another simply declared: "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
Place a griddle or frying pan over the heat. Cook the bacon for three minutes on each side, or until golden and crisp.
Cut six thick slices from the loaf and butter one side of each slice. Spread the chutney evenly over three slices. Add two rashes of bacon to the three slices. Top with the other slices of bread and press together well.
Place the sandwiches in the pan over a medium heat. Toast for two to three minutes on each side until golden.
Remove from the pan and rub both sides with the garlic clove. Cut the sandwiches in half and serve.
