Friday, August 1, 2014

How to Make a Classic Bacon Butty

This classic British sandwich is mobile breakfast fare at its finest, often served out of a food van at car boot sales, weekend markets and school sporting events. The bacon butty is simple deliciousness: Crispy back bacon, piled high on a bread roll and topped with lashings of brown sauce.The best ones come with heaps of bacon.

In the spirit of bacon making everything better, even hotter-than the hinges-of-the-gates-of-hell August in Dubai, I’ve joined a great group of bloggers for a month of bacon recipes! Organized by Julie of White Lights on Wednesday,  this second annual Bacon Month will include bacon-centric recipes, both sweet and savory.

But, meanwhile, I couldn’t make a Bacon Month announcement without sharing some bacon goodness. I had my first bacon butty in Aberdeen many years ago, while visiting some dear friends from our Brazil years. It was an early Sunday morning and as we arrived at the Thainstone Market, the excitement of the treasure hunt was in the air, along with the fabulous aroma of frying bacon. I have never had a bacon butty to match that one, although I’ve been trying to ever since. A floury bun filled with bacon is the best!

Olive oil
5-6 slices back bacon
1 floury round roll, halved
Butter (optional)
1-2 tablespoons HP or other brown sauce

Drizzle a little olive oil in your pan. Add bacon and cook, until browned and crispy.

Meanwhile, butter your bread roll, if desired.

Place bacon on the bottom half of your roll and top with HP Sauce. Yes, it's a lot of bacon for one sandwich. No, it's not too much. There can never be enough bacon.

Cover with roll top.

That’s it! Simple, bacon-full and delicious. Enjoy!

Bacon Month is going to be epic!


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