The Perfect Bacon Sarnie?
Here’s a topic destined to divide even the most tranquil breakfast table. How to create the perfect bacon sandwich, or sarnie in popular parlance. The truth is there probably isn’t a perfect bacon sarnie, but we think this simple recipe is unlikely to disappoint.
Bacon: Higher welfare essential. RSPCA Freedom Food labelled best and unsmoked back bacon recommended. Do not trim the fat, it helps keep the all-important flavour and crispness. Don’t choose slices that are too thick, they won’t go crisp easily.
Cooking: Grill, don’t fry or microwave (unless you really only have one minute to make it and really don’t care if your bacon is a little on the limp side!). Grill on a medium heat for just a few minutes either side, until slightly crisp but not burnt (or the bacon will become leathery and tasteless).
Bread: Soft, fresh bread or large fresh rolls are best – with rolls, you might want to lightly toast the open side to create a slightly different texture.
Butter: Use real butter, not margarine – enough said.
Serving: Hot. Accompanied with tomato or brown sauce (always have both options available – never mix the two, it’s probably against the law in some countries). Should only be served with tea (plenty of sugar available for tradesmen) – coffee simply doesn't work, unless it’s after 11am.
There you have it. Enjoy.
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