The bacon sandwich is a timeless breakfast and lunchtime favourite that’s hard to surpass. Few things prove more satisfying than sinking your teeth into crispy rashers tucked between thick slices of crusty white bread.
Whether your preference is tomato or brown sauce, this straightforward yet indulgent classic seldom fails to deliver. Yet there’s one remarkably simple technique that could transform your bacon sandwich. For those seeking to enhance their bacon butty without excessive effort, this approach is certainly worth attempting.
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 additional step involves returning the assembled sandwich to the frying pan over a medium heat. When preparing multiple sandwiches, Lesley recommends working in batches.
She toasts the bacon sandwiches in the pan for two to three minutes on each side until golden. For an even more luxurious finish, Lesley takes a halved garlic clove and rubs it across both sides of the sandwich.
This ingenious toasting approach amplifies the flavour as the bread soaks up the bacon juices, while also providing a satisfying crunch.
Lesley shared her technique on Good Food, where it has received five-star reviews from those who have tried it. One reviewer commented, “So simple, yet delicious,” while another praised, “Who thought you could improve on the humble bacon sandwich?? genius.”
One viewer wrote: “Best bacon butties by far.”
While another simply declared: “Very tasty!”
Heat a griddle or frying pan. 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 rashers of bacon to the three slices. Top with the remaining slices of bread and press together firmly.
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.
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