How To Make A Bacon Sandwich – Option 1

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how to make the bacon sandwich

How To Make A Bacon Sandwich – Option 1

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

Step 1
Put the grill on to about 3/4 power. Line the grill pan with tin foil. This is important as you will see shortly.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Finally, assemble, add HP and enjoy!

Bacon Sandwich Cooking Tips

So along the way, there were a few points to explain:

‘line the pan with tin foil’.  Not only does this save on washing the grill pan in fact it provides a good surface to reflect heat and catch all the important fat.  (Yes we know its actually aluminium foil and not tin).

‘2 slices white thick cut bread’.  The flavour is in the bacon hence it doesn’t need to be overpowered by stronger tasting bread.  Don’t forget its all personal taste.
‘allow the bacon fat to turn golden brown – almost crispy’. Don’t be tempted to overcook the bacon.  It has taken us a long time to get the taste right!

‘put both pieces of the bread into the tin foil to take up any fat that has cooked out’.   (Not sure if it is correct to recommend this because the advice on fat changes daily).  However, this adds amazing flavour to the bread.  And of course by using the Wiltshire Dry Cure Back Bacon it is only fat at the bottom of the pan and not horrid white watery fluid.

Got a variation on making a bacon sandwich?
Email your recipe to admin@wiltshirebacon.com and we can add to our blog.  We have 32 alternative ways on how to make the best bacon sandwich to date so keep them coming in.

Buy Produce Featured In This Recipe

  • Smoked Rindless
    0 out of 5

    Smoked Rindless Back Bacon

    Traditionally dry cured for 21 days and then Naturally Smoked over Oak Chips for around 14 hours.
    £5.10£32.75
  • 0 out of 5

    Unsmoked Rindless Back Bacon

    Our award winning lean Unsmoked Rindless Back Bacon.   Dry cured, this cut from the loin is our No1 bestseller.
    £4.70

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