The Great British Bacon Butty Bacon Sandwich Recipes

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BRITISH BACON BUTTY/ SANDWICH



British Bacon Butty/ Sandwich image

A bacon sandwich is a very British breakfast. This is my favourite version of it. The type of bacon to use is back bacon, not the typical American streaky bacon. Everyone has their favourite version of this recipe- this is just my take on a classic! My nephew is a picky eater and this sandwich was his first ever taste of bacon! To make this Weight Watchers friendly, I sometimes use the bacon medallions that have the fat trimmed off- if using these, reduce the cooking time so they don't dry out. This is also excellent served in a white roll with a fried egg.

Provided by Shuzbud

Categories     Breakfast

Time 10m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

3 slices back bacon
2 slices soft fresh white bread
mayonnaise (I use light)
tomato ketchup

Steps:

  • Preheat the oven grill to medium-high and cook the bacon until done- crisp but not dry. This should take 5-10 minutes.
  • Spread a thin layer of mayonnaise over one side of each slice of bread.
  • Top the mayonnaise with a thin layer of ketchup.
  • Place the bacon on one slice of bread and top with the other slice of bread.
  • Cut in half diagonally and serve hot!
  • NB Best served with a hot cup of tea!

Nutrition Facts : Calories 133, Fat 1.6, SaturatedFat 0.4, Sodium 255.5, Carbohydrate 25.3, Fiber 1.2, Sugar 2.1, Protein 3.8

ENGLISH BACON SANDWICH



English Bacon Sandwich image

Provided by Ina Garten

Time 30m

Yield 4 sandwiches

Number Of Ingredients 3

16 slices (1 pound), uncured Applewood smoked bacon
3/4 loaf good bakery white bread, cut 1/2 inch thick
Unsalted butter

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a sheet pan with parchment paper and place a baking rack on the sheet pan. Arrange the bacon in one layer on the baking rack. Bake for 25 minutes until it's deep golden and crispy. Transfer the bacon to a plate lined with paper towels.
  • Toast the bread slices and slather them with butter.
  • Arrange 4 slices of bacon on every other slice of bread and top with second slice of bread to make four sandwiches. Slice each sandwich in half diagonally and serve.

THE GREAT BRITISH BACON BUTTY - BACON SANDWICH



The Great British Bacon Butty - Bacon Sandwich image

The news is out - scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a "Bacon Butty", that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times.......especially when doused in HP Sauce or Worcestershire Sauce! Here is my method - it's hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe - my formula is: Eat your bacon butty whilst it's still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine.

Provided by French Tart

Categories     Breakfast

Time 9m

Yield 1 Bacon Butty, 1 serving(s)

Number Of Ingredients 6

2 -3 slices back bacon, per person
2 slices of farmhouse bread, 1cm to 2cm thick, per person, OR
1 crusty roll, per person
butter (optional)
HP steak sauce (optional)
Worcestershire sauce (optional)

Steps:

  • Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
  • Cook until crispy, but not burnt or too dry.
  • (You can also fry the bacon in a pan if you wish).
  • Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
  • Add sauces to taste.
  • Enjoy!
  • The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
  • The Scientist's Formula:.
  • Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
  • They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
  • A shortlist was then tested with computers to measure the texture of each sandwich.
  • Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
  • The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

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