The Ultimate Bacon Sarnie

[Annette Curtain]

How do you like yours ?

Straight white bread and any ol' bacon. Or do you have a particular way you like it ?

Brown or Red

White, Brown, sour dough or French

Smoked, streaky, back, air dry and maple cure

BLT or Avacado

Mayo or mustard

Bristol blend, black or white

Grilled, fried, microwaved or chargrill

Shoulder or belly

Butter, oil or dry

Toasted or not

At home or out ?

It's endless

[aquarius moon]

Vegetarian bacon

in Warburtons half & half bread, with Pure soya spread

& brown sauce

[maxxi]

The old enclosed 'tat' market that used to be near the southern end of East Street on a Sunday back in the mid 80s - guy in a big van selling bacon and onion sarnies on bloomer - thick sliced back bacon with a charcoal-y finish. Not a combo I would have come up with but they were the best I've ever tasted*.

Since then - well-done (just before crispy) grilled green streaky (dry cure) on Italian white (no butter - bread dipped lightly in the bacon grease) with HP sauce or English mustard.

*Hangovers were often a factor

[????]

Brown rocking only in bacon sarnie, thems the rules

[Marmora Man]

aquarius moon Wrote:

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> Vegetarian bacon

>

> in Warburtons half & half bread, with Pure soya

> spread

>

> & brown sauce

this cannot be a bacon sarnie. Pigs must be involved at some stage of the preparation.

[Marmora Man]

Mine starts with thick cut smoked streaky bacon - never back bacon the flavour is in the fat streaks. Place it in a hot oven for approx 10 mins until edges are just crisping. Rest on kitchen paper to soak up excess fat.

Place several slices into a freshly cut (and ideally freshly baked, heavily buttered, soft white roll.

Eat - I prefer no sauces but it should be accompanied by a strong coffee or, on high days and holidays, Bucks Fizz.

Great after a long night out with friends. There used to be a Transport Caff off the A74 just south of Glasgow where I used to eat, what I recall as, the perfect bacon sarnie on the way back to University / Navy after climbing weekends in Scotland.

[red devil]

What ???? said, none of the this one-upmanship maple cured nonsense.

And if your fingers don't leave an indelible imprint in the soft doughy white bread, then it ain't a bacon sarnie butty...also needs to be bought from an establishment that wouldn't pass a hygiene test.

[david_carnell]

Unsmoked back. 3 rashers.

With a fried egg.

Brown sauce.

Thick white bloomer toasted on a griddle pan.

Enamel plate.

Coffee.

[*Bob*]

Unsmoked Back? Are you having a laugh? Do you put a pineapple ring on top?

Pack of Oscar Meyer. Bag of Warburtons white. Tommy K.

NEXT

[LondonLogCo]

Morning:

White bread medium cut by hand 5 slices of streaky crisper at the sides, plenty of butter and a little white pepper.

Never cut in half, on a white tea plate.

Hot strong tea.

Afternoon:

A BLT maybe

After or during night out, feeling a bit poncey:

French bread, thick smoked streaky, a little rocket and a couple of pan seared scallops. Tiny flick of Tabasco & pepper.

['bout now]

Smoked thick streaky, fried. Thick cut bloomer, remove bacon from frying pan, add one slice of bloomer to pan, fry in fat.

Place bacon on fried side of bread, mustard on the unfried bit, assemble, stuff in gob, feel heart slow a bit.

[edcam]

aquarius moon Wrote:

-------------------------------------------------------

> Vegetarian bacon

>

> in Warburtons half & half bread, with Pure soya

> spread

>

> & brown sauce

*boak*

[TillieTrotter]

Crispy streaky bacon, slice of cheddar, lightly fried tomatoes and mustard on crusty white.

[Marmora Man]

Best eaten at sea, in the open air, during a morning watch as the sun comes up.

The salt spray adds an extra tang.

[DaveR]

Crusty white bread, butter, lots of well-done but not crispy streaky, brown sauce (preferably HP). Or the same contents in a white crusty roll. Or the same but with a fried egg in a slightly bigger roll. Once in a while have ketchup but then revert to brown sauce.

[Salsaboy]

White 'factory' bread. Butter. Bacon. Sorted.

The End.

[aquarius moon]

Marmora Man Wrote:

-------------------------------------------------------

> aquarius moon Wrote:

> --------------------------------------------------

> -----

> > Vegetarian bacon

> >

> > in Warburtons half & half bread, with Pure soya

> > spread

> >

> > & brown sauce

>

> this cannot be a bacon sarnie. Pigs must be

> involved at some stage of the preparation.

No pigs are harmed in the making of my sandwich :)

[Michael Palaeologus]

Any bacon in any bread with browns sauce and tea.

Coffee? No, with croissant, yes

Bucks Fizz? No, with smoked salmon and scrambled eggs, yes

A bacon sandwich needs no adornment.

[Otta]

White bread, smoked back, lots of butter or flora buttery (really don't care which), tommy k (only ever heinz), black pepper and lots of it.

[csaddleton]

White bread, thin crispy unsmoked bacon, ketchup on the bottom and worcestershire sauce on top of the bacon, cut corner to corner. Cup of tea.

[Annette Curtain]

At The Rye Cafe I had a rather good UBS

Brown hand cut bread, all nice and hot and buttery

Hot bacon, a good grind of black pepper and un-cut.

Served with little fuss, on a white side plate.

Pretty near perfect!

[Alan Medic]

I think that could be improved with a little more fuss and a blue side plate.

[Annette Curtain]

Alan Medic Wrote:

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> I think that could be improved with a little more

> fuss and a blue side plate.

It was the lack of a doily that threw me.

Sausage sarnie was pretty good too ( but that's a whole other thread )

:)

[Jeremy]

It has to be streaky bacon. And how about a slice of black pudding in there too!

[StraferJack]

So many preferences (mine is streaky bacon) and all valid enough

but the big no no for me is that wan, wet, flaccid bacon that some places serve - like it's been boiled, but not even to cooked status

really rubbish uber-thin, half-water bacon is a no no as well

Bread has to be white

Sauce is over-embellishment, but if I'm in the mood it'll be Franks Hot Sauce