Bacon Butty
This beloved British sandwich uses a meaty cut of pork from the loin of the pig, commonly referred to in North America as back bacon. Tangy HP Sauce makes a mouthwatering counterpoint to the salty meat.
This recipe first appeared in the article Britain's Pride, in the April 2011 special Sandwich Issue.
This recipe first appeared in the article Britain's Pride, in the April 2011 special Sandwich Issue.
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Credit: Todd Coleman
SERVES 1
3 tbsp. unsalted butter, softened
6 slices back bacon
1 crusty round roll, halved and lightly toasted
2 tbsp. HP Sauce
Heat 1 tbsp. butter in a 10" skillet over medium heat. Add bacon and cook, turning once, until browned and crispy, about 3 minutes. Meanwhile, spread remaining butter on top and bottom of roll. Place bacon on bottom half and top with HP Sauce. Cover with roll top.
A-1 Sauce or Heinz sauce is an acceptable substitute for HP Sauce. Real bacon butties or bacon sarnies are made with any sort of UNTOASTED buttered sliced bread or rolls you like, with meaty fried but not super crisp - and never in butter! - slices of back bacon (not the usual type of American streaky bacon, though any bacon is ok) to the desired degree of doneness. Very crispy bacon in a bacon butty/sarnie is unusual. The above is not really a classic bacon butty or sarnie, enjoyable though it looks. :)
Cool sandwich!