How To Make A Bacon Sandwich. It goes without saying, or maybe we are biased. The secret to making the best bacon sandwich is in the bacon. That is why we use Wiltshire Dry Cured Bacon. But don’t forget the bread and what’s on it. With all the websites and blogs on How To Make A Bacon Sandwich, remember it’s all very much about personal taste. So it seems only right for us to write about what our customers tell us and consequently you can make up your own mind.
Let’s start with Option 1 or ‘Sandwich One’
Ingredients per bacon sandwich:
3 rashers unsmoked Wiltshire Bacon Dry Cure Back Bacon
2 slices white thick cut bread-the type sold for an amazing price in almost all food retailers.
The favourite, HP sauce.
Put the grill on to about 3/4 power. Line the grill pan with tin foil. This is important as you will see shortly.
Place our British back bacon on the rack and place under the grill. Nothing too exciting for 2 minutes but then its time to keep watch. What you are looking for is the fat on the outer edge of the bacon just starting to turn golden brown. To note, that’s ‘just’ and not completely.
Take out the grill pan and turn the bacon over. Most noteworthy, watch at all times, it’s only about three minutes. Allow the bacon fat to turn golden brown and almost crispy. If you keep to this method first of all the bacon itself will retain its moisture. Secondly it will have a slight shine.
Take the grill pan out and put the bacon to one side with some tongs. Meanwhile lift up the grill rack and put both pieces of the bread into the tin foil. As a result this takes up any of the fat that has cooked out. Place on a plate.
Finally, assemble, add HP and enjoy!
Bacon Sandwich Cooking Tips
So along the way, there were a few points to explain: