Bacon Butty
Bacon Butty. Todd Coleman
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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, a popular British condiment with a sweet, smoky flavor, 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.

Bacon Butty 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.
Yield: serves 1

Ingredients

  • 3 tbsp. unsalted butter, softened
  • 6 slices back bacon
  • 1 crusty round roll, halved and lightly toasted
  • 2 tbsp. HP Sauce

Instructions

  1. 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.

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