Bacon Butty
Bacon Butty. Todd Coleman

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.

Yield: serves 1


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


  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.