Bacon sandwich will be the 'most delicious' you've ever eaten if you ditch 1 ingredient
A simple change to the classic recipe could take your favourite breakfast staple to a whole new level.
A bacon sandwich is a timeless favourite as it's simple and comforting. You cannot go wrong with a salty bacon filling, tangy ketchup, or brown sauce inside crunchy, buttery bread. But according to a sandwich expert, one main ingredient could actually be holding it back from reaching its full potential.
While most people opt for streaky bacon for its crispier texture and rich flavour, Chris at Something About Sandwiches claims that back bacon is the way to go. The small change is said to enhance the taste and let the key flavours shine through, and it might just be the secret to making "the most delicious bacon sandwich" you’ve ever eaten. 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.
"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!"
Does the bread matter?
According to Chris, the best bacon sandwich starts with thick, soft white sandwich bread. He says thick slices are essential because they can hold up against the buttery, saucy filling without falling apart.
Soft bread also provides the perfect contrast to the crispy bacon, creating a more balanced bite. When it comes to bread type, Chris believes white is the only real option, arguing that wholemeal and seeded loaves distract from the sandwich's simplicity.
He also recommends sticking with standard sandwich bread rather than artisan loaves, saying a classic bacon sandwich is meant to be simple, comforting and unfussy.
How to make the perfect bacon sandwich
What you'll need:
- Two thick slices of soft white bread
- Four smoked back bacon
- Salted butter (to taste)
- Ketchup (or brown sauce, if preferred)
Method
To begin, cook the bacon in a frying pan over a medium heat until the fat has rendered, and it's mostly crisp while still slightly meaty. Then, generously butter both slices of your soft white bread.
Layer four slices of bacon across the bread. Chris noted that bacon shrinks, so you will need two per side of the sandwich. Next, add your ketchup to taste.
Finally, top with the second slice of bread, cut in half and serve immediately.
